3 acorn squash, sliced and seeded 3 tablespoons of butter, melted divided 1/2 red and green pepper, coarsely chopped 1 package 6 oz cornbread stuffing mix 1/2 cup of frozen peas 2 slices of bacon, coarsely chopped and cooked until crisp
Heat oven to 350ºF. Arrange squash on baking sheet. Brush with 1tbsp butter; sprinkle with salt and pepper to taste. In skillet over medium heat, cook red and green peppers in remaining hot butter 4 minutes. Add the seasoning packet from the stuffing mix and 1 3/4 cups water; bring to boil. Remove skillet from heat and stir in cornbread stuffing mix, peas and bacon. Spoon 1/2 cup stuffing into each ring. Bake 30 minutes or until squash is tender. Serves 8.
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