Stuffed Acorn Squash with Mushroom and Turkey Bacon Stuffing Recipe

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

Place 1 acorn squash half onto the prepared baking sheet; drizzle with 1/2 tablespoon oil and season with salt. Wrap and refrigerate other squash half for another use.

Bake squash in the preheated oven until tender and easily pierced with a fork about 40 minutes.

Spray a frying pan lightly with cooking spray. Place bacon into the pan and cook over medium-high heat turning occasionally until crisp about 10 minutes. Drain bacon slices on paper towels. When cool enough to handle cut into small pieces and set aside.

Heat remaining 1/2 tablespoon oil in the same pan over medium heat. Cook mushrooms onion and garlic in the hot oil until tender 5 to 7 minutes. Add bread cubes water sage thyme salt and pepper. Continue to cook until desired consistency is achieved 5 to 7 minutes more. Add bacon mix and set aside.

Remove squash from the oven and carefully scoop contents out and mix with stuffing in a bowl. Stuff acorn squash with stuffing mixture and serve immediately.