Sylvia'S Stuffed Acorn Squash

• 4 acorn squash
• 2 bell peppers, chopped
• 2 large tomatoes, diced
• 1/4 c. evaporated milk
• 1/4 c. butter
• 5 slices bacon
• 2 hot peppers, chopped
• 2 medium onions, chopped
• 1 c. grated cheese
• 1 tsp. sugar
• salt and pepper to taste

1. Cut acorn squash in half (1/2); scoop out seed with spoon. In greased pan, bake face down at 350u0b0 for 30 minutes.
2. Cook bacon; remove and crumble.
3. Retain grease.
4. In retained grease, saute onions, bell peppers, hot peppers and tomatoes until tender. Add milk, cheese, butter, sugar and crumbled bacon.
5. Take squash and scoop out the squash; save shell.
6. Mix squash with ingredients.
7. Spoon mixture into shells.
8. Bake at 350u0b0 for 20 minutes.

acorn squash, bell peppers, tomatoes, milk, butter, bacon, hot peppers, onions, grated cheese, sugar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=461198 (may not work)