Autumn Stuffed Squash - cooking recipe

Ingredients

2 small acorn squash, halved and seeded
4 Tbsp. butter, divided
1/2 c. each diced onion, carrots and red bell pepper
1/2 c. thickly sliced zucchini and mushrooms
1 small clove garlic, minced

Preparation

Heat oven to 350\u00b0.
Melt 1 tablespoon butter and brush on cut surfaces of squash.
Place cut side down in a large baking dish without crowding.
Add enough water to cover bottom of pan.
Bake 30 minutes.
In a medium skillet, melt remaining butter over medium heat.
Saute remaining ingredients 5 minutes only stirring frequently.
Spoon vegetables into squash halves.
Bake 20 to 25 minutes or until squash is tender.
Serve 4.