Stuffed Acorn Squash With Pancetta

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 acorn squash, cut in half and seeded
• 1 teaspoon olive oil
• 2 ounces pancetta, finely chopped
• 1 onion, finely chopped
• 2 stalks celery, finely chopped
• 1/8 teaspoon crushed red pepper flakes
• salt and pepper
• 15 ounces kidney beans, rinsed and drained
• 1/4 cup water
• 7 1/2 ounces of heat and serve rice (do not heat)
• 4 teaspoons pine nuts
• 1/2 cup basil leaves, thinly sliced

Recipe

• 1 preheat oven to 375 . line jelly roll pan with foil.
• 2 on a large microwave safe plate arrange squash cut side down.
• 3 micro wave on high for 10 minutes or until knife pierces the skin easily.
• 4 meanwhile in a skillet heat oil and add pancetta cook until brown and crisp 3-4 minutes.
• 5 use a slotted spoon to transfer to paper towels to drain,.
• 6 leave pan on heat and add onions, celery.pepper,redpepper flakes and salt.
• 7 cook for 3-4 minutes until vegetables are browned and tender stirring often.
• 8 in a small cup mash 1/4 cup of the beans with water.
• 9 in the frying pan add the beans both mashed and the whole beans,pancetta,2 tsp pine nuts and half the basil.
• 10 place the squash cut side up on the jelly roll pan and devide the filling between the squash, pressing firmly, making a mound in the middle.
• 11 cover with foil and cook for 15 minutes then remove foil and cook another 5 minute '.
• 12 serve with remaining pine nuts and basil.