2 acorn squash
1 med. onion, minced
1 c. seasoned bread crumbs
Salt & pepper to taste
3 tbsp. butter
1/2 c. green pepper, chopped
1/4 c. grated American cheese

Split squash lengthwise and boil in a large skillet containing 1" of salted water (cut side up). Cover and simmer 20 minutes. Drain, scoop out flesh leaving an outer shell thick enough to hold its shape. Cut flesh into small cubes. Saute onion and green pepper in melted butter until tender. Add squash cubes and bread crumbs and mix well. Fill squash shells with mixture and top with cheese. Bake in shallow baking pan at 375 degrees for 20 to 25 minutes.