Baked Acorn Squash with Curried Vegetables



Prep Time

10 min

Cook time

50 min


  • 2 acorn squash

  • 1 tablespoon vegetable oil

  • salt and pepper

  • 1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained

  • 1 can (15 oz.) Libby's Peas & Carrots, drained

  • 4 ounces diced cooked ham

  • 2 teaspoons curry powder

  • 1 cup shredded cheddar cheese


1. Heat oven 350°F.

2. Cut squash in half lengthwise; scoop out seeds with large spoon. Brush cut sides with oil and sprinkle with salt and pepper. Place cut-side down on shallow baking dish; bake 45 minutes or until tender. Remove from oven.

3. In mixing bowl, combine corn, peas and carrots, ham and curry powder.

4. Turn squash halves cut-side up on baking dish. Fill with vegetable mixture. Sprinkle with cheese and broil 2 minutes or until cheese is melted.