Instructions: Slice the squash in half lengthwise, remove pulp and seeds. Mix dry Butter Buds and Bakon Seasoning with hot water. Brush lightly with liquid Butter Buds/Bakon Seasoning. Roast on baking sheets in 425F oven for about 40 minutes.

Drain and rinse soaked wild rice. Boil rice in 1 cup water for about 30 minutes, until some of the rice grains burst open. Saute the onion and celery in 2-3 tablespoons of vegetable stock until they begin to soften. Stir in the bread cubes, wild rice, lemon rind, parsley, poultry seasoning, salt, and add remaining broth. Chop the apple into small pieces and add to the mixture. Stir and saute another 5 minutes.

Spoon mixture into squash halves and press down slightly. Keep in warm oven covered until serving time. Cut each half into half again to make 8 servings. Garnish with fresh parsley sprigs.

*To shorten preparation time, soak 1/4 cup wild rice overnight in about 1 1/2 cups of water. You may also soak the 1/4 cup in 1 cup hot water for 1 hour.

*You may use homemade vegetable broth or add Bernard Jensens Natural Vegetable Seasoning to water to make a broth - available at Loma Linda Market.

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