2 med. acorn squash
1/2 c. bread crumbs (Italian style)
1 tbsp. sour cream
1/2 tsp. cinnamon
3 tbsp. brown sugar
1/8 tsp. salt
1/8 tsp. black pepper
1 tbsp. butter

Cut squash in half lengthwise; remove seeds. Place cut side down on baking sheet. Bake at 350 degrees 30 to 35 minutes or until tender. Scoop out pulp, leaving thin shell. Stir together squash, bread crumbs, sour cream, cinnamon, brown sugar, salt and pepper, mixing well. Fill shells with mixture. Dot with butter. Sprinkle about 1/2 teaspoon bread crumbs over top. Return to oven for 20 to 30 minutes or until thoroughly heated. Serves 4.