Chicken and Wild Rice-Stuffed Acorn Squash

Preheat oven to 400 degrees.  Place acorn squash halves cut-side-down on a jellyroll pan.  Pour 1/2 cup water into pan and place in oven. Bake 30 minutes or until fork-tender.

Meanwhile, heat 1 tablespoon butter and oil in a large skillet over medium-high heat.  Add chicken, salt and black pepper. Brown chicken.  Stir in celery, onion, bell pepper and mushrooms; sauté 5 minutes.

Stir in broth, 1 cup water, rice and rice seasoning packet. Let cook, stirring frequently until the liquid is absorbed, about 10 to 15 minutes.

In a small bowl combine bread crumbs and 1 tablespoon butter.  Fill each hot squash half with about 1/2 cup rice mixture.  Top each with 1 heaping tablespoon bread crumb mixture.

Return to oven and bake an additional 25 minutes.