Baked Acorn Squash with Curried Vegetables


Serves 4

2 medium acorn squash
1 tbsp vegetable oil plus extra for brushing squash
salt and black pepper
2 tsp curry powder
1⁄2 c (about 4 oz.) cooked diced ham
1⁄2 c cheddar cheese (shredded)

Heat oven to 350 degrees.

Cut squash in half lengthwise; scoop out seeds with a large spoon. Brush cut sides with oil and sprinkle with salt and pepper.

Place cut side down on a shallow baking dish; bake about 45 minutes or until tender. Remove from oven and turn oven to broil.

In a large skillet, heat 1 tablespoon oil and curry powder over medium heat until sizzling. Add corn, peas and carrots and ham. Cook, stirring gently, until heated through.

Turn squash halves cut side up on baking dish; fill cavities with vegetable mixture. Sprinkle with cheese and broil about 2 minutes or until cheese is melted.