Squash-Tomato Combo

• 2 small acorn squash
• 1 medium onion, thinly sliced
• 1 medium green pepper, chopped
• 1 (16 oz.) can tomatoes, cut up
• 2 tsp. sugar
• 1/4 tsp. crushed basil
• 1/8 tsp. pepper
• 4 slices bacon
• 1 tsp. salt

1. Cut squash in 1/2 and remove seeds.
2. Place cut side down in lightly greased baking dish.
3. Bake in 350u0b0 oven for 35 minutes. Meanwhile in 10-inch skillet, cook bacon until crisp.
4. Drain and reserve 2 tablespoons drippings.
5. Crumble bacon; set aside.
6. Cook onion and pepper in drippings until tender.
7. Stir in undrained tomatoes, sugar, salt, basil and pepper.
8. Simmer, uncovered, 10 minutes.
9. Remove squash from shells, leaving about 1/4-inch.
10. Cube squash and add to tomato mixture.
11. Simmer 10 minutes.
12. Spoon mixture into shells and garnish with bacon.
13. Great reheated. Serves 4.

acorn, onion, green pepper, tomatoes, sugar, basil, pepper, bacon, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=448988 (may not work)