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.