2 sm. acorn squash, halved and seeded
4 tbsp. butter, divided
1/2 c. each diced onion, carrots, and red bell pepper
1/2 c. each thickly sliced zucchini and mushrooms
1 sm. clove garlic, minced

Heat oven to 350 degrees. Melt 1 tablespoon butter and brush on cut surfaces of squash. Place, cut side down, in a large baking dish without crowding. Add enough water to cover bottom of dish. Bake 30 minutes. In a medium skillet, melt remaining butter over medium heat. Saute remaining ingredients 5 minutes only, stirring frequently. Spoon vegetables into squash halves. Bake 20 to 25 minutes or until squash is tender.