2 Medium acorn squash
4 tbsp. olive oil
3 tbsp. chopped scallions
½ cup chopped celery
1/3 cup chopped bell pepper
½ cup whole wheat bread crumbs
½ tsp. salt
½ tsp. thyme
¼ tsp. dill
1 cup chopped roasted peanuts
1/3 cup dark raisins
Cut each squash in half. Scoop out seeds and fiber; discard. Place in a large baking pan. Dot squash halves with 1 tbsp. of oil. Bake in a 350 F. oven for 45 minutes or until soft. Scoop out 1/3 cup squash from each half; set aside.
In large skillet, heat remaining 2 tbsp. butter, add scallions, celery, bell pepper; sauté 3 minutes. Add bread crumbs, salt, thyme, dill, peanuts, raisins and reserved squash. Mix well. Spoon into squash halves. Return to baking pan; cover with aluminum foil. Bake at 350 degrees F for 20-25 minutes, or until heated through.