Acorn Squash with Fresh Fennel

• 2 tsp. olive oil
• 1/2 medium acorn squash, peeled and cut into 2-inch-long strips (3 cups)
• 1 medium red onion, cut in half and then sliced into half moons
• 1 medium bulb fennel, cored and cut into 2-inch-long julienne strips (1 1/2 cups)
• 1 medium red bell pepper, cut into 2-inch-long julienne strips
• 1/2 tsp. ground nutmeg
• 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper

1. In large nonstick skillet, heat oil over medium-high heat.
2. Stir in squash and onion and cook, stirring often, 3 minutes.
3. Add fennel and bell pepper and cook, stirring often, 5 minutes.
4. Season with nutmeg, salt and pepper.
5. Pierce squash with fork; it should be just tender.
6. If not, cook an additional 1 to 2 minutes.
7. Serve hot.

olive oil, acorn squash, red onion, bulb fennel, red bell pepper, ground nutmeg, salt, freshly ground pepper

Taken from www.vegetariantimes.com/recipe/acorn-squash-with-fresh-fennel/ (may not work)