STUFFED ACORN SQUASH

3 acorn squash, sliced crosswise into rings and seeded
3 tablespoons butter, melted, divided use
salt and pepper (to taste)
1/2 each red and green bell pepper, coarsely chopped
1 (6 oz) package cornbread stuffing mix (with seasoning packet)
1 3/4 cups water
1/2 cup frozen peas
2 slices bacon, coarsely chopped and cooked until crisp

Heat oven to 350 degrees F.

Arrange squash rings in a single layer on baking sheet. Brush with 1 tbsp 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.

Servings: 8
Source: First for Women, November 2000