Corn Bread and Bacon Stuffed Acorn Squash | Idaho Preferred

Ingredients

• Corn Bread
• 6 slices Idaho bread
• 6 slices Idaho bacon
• 1 cup chopped celery with leaves
• 1 Idaho onion, chopped
• 2 beaten local eggs
• 2 tablespoons snipped parsley
• 1 teaspoon poultry seasoning
• ¼ teaspoon salt
• 1 cup chicken broth
• 1 cup Idaho flour
• 1 cup cornmeal
• ¼ cup sugar
• 4 teaspoons baking powder
• ¾ teaspoon salt
• 2 local eggs, lightly beaten
• 1 cup Idaho milk
• ¼ cup cooking oil
• 4 medium Idaho acorn squash (about 22 ounces each)