Spanish Baked Acorn Squash - cooking recipe

Ingredients

2 (1 lb) acorn squash
2 teaspoons butter or 2 teaspoons margarine
salt and pepper, to taste
4 slices bacon
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
1 cup tomato sauce
1/2 teaspoon ground oregano

Preparation

Preheat oven to 400 degrees.
Cut squash in half and remove seeds and fibers.
I also cut a very thin slice from the other side of the squash so it won't\"wobble\" while it's baking.
Put 1/2 tsp butter, Salt and Pepper in each squash cavity.
Place squash halves in an ungreased baking pan (I use a CorningWare casserole with a lid).
Fry bacon until crisp, drain and crumble.
Reserve bacon drippings.
Saute onions, peppers and celery in drippings until tender.
Stir in tomato sauce and oregano.
Simmer 3- 4 minutes.
Spoon tomato sauce mixture into hollow of each squash.
Top with bacon.
Pour water into dish to 1/4 inch depth.
Cover baking dish.
You can use foil if you don't have a cover for the dish.
Bake for 30 minutes until squash is tender.