Power Cooking

• 3 medium acorn squash
• Salt, pepper and parsley to taste
• 1 c. cheddar cheese, grated
• 2 T. onion, grated

• 1 c. soft bread crumbs
• 3 T. green pepper, chopped
• 1/4 c. butter, softened (optional)

Cut squash in half; discard seeds and membrane. Bake at 400 degrees, cut side down in 1/2-inch of water for 45 minutes or until tender. When cool, scoop out pulp leaving 1/4-inch shells. Mash pulp and add the remaining ingredients. (Can be mixed in a food processor.) Bake at 350 degrees for 30 minutes or until well heated.