Stuffed Acorn Squash

I usually serve it with the Thanksgiving and Christmas turkeys.

Cut acorn squash lengthwise in half, scoop out seeds and strings and discard, and place cut side down on cookie sheet. Brush skin with any oil (but not motor oil please!) Bake at 350 until inside is soft, approx. 30 to 45 minutes.

Scoop out the flesh, but leave 1/8" on the skin, and be careful not to damage the skin - this is your serving bowl.

Mix the hot flesh with:

a cup of fresh white bread torn into very small pieces
2 tbs butter
1 small very finely chopped onion
1/4 cup finely chopped green pepper
salt and pepper

Fill the 2 squash shells with the mixture.
Top with grated cheddar cheese.
Return to oven and bake a few minutes until the cheese is melted.