I made it for myself one day for lunch. But in my dreams, one day my children will love it.

Acorn Squash Stuffed with Apples, Kale and Bacon
Serves 4

2 large acorn squash (about 1 pound each)

2 tablespoons butter

1/2 red onion, chopped

1 large apple, cored and copped

1 bunch kale, about 8-10 ounces, washed, stemmed and roughly chopped

4 slices bacon

Preheat oven to 375 degrees. Coat a baking sheet with cooking spray. Split each squash in half and scrape out the seeds with a serrated spoon. (Reserve seeds for toasting later, if you like.)

Rub the inside of each squash half with butter. Place squash face down on the baking sheet. Bake for 35-40 minutes, until squash is tender but still holds its shape.

In the meantime, cook the bacon over medium heat. When bacon is crisp, remove it from the pan and set on paper towels. Drain all but 1 tablespoon of the bacon fat. Return the pan to the burner, turn heat to medium low, and add the apples and onions. Saute in the rendered fat until softened. Add the kale and saute until wilted. Remove from heat, crumble the bacon into the mixture, and toss until well mixed.

When the squash is ready, put half a squash on each plate, cut side up. Stuff the opening with the kale mixture and serve.

Note: Want to make this vegetarian? Saute the apples, onions and kale in butter, and add walnuts instead of bacon for the crunch.

Per serving: 239 calories, 12 grams fat, 6 grams protein, 6 grams saturated fat, 31 grams carbohydrate, 8 grams fiber, 25 milligrams cholesterol, 174 milligrams sodium. Analysis by registered dietitian Jodie Shield.

(Photo and recipe by me)