Sweet stuffed squash

1. -Preheat oven to 425F

2. -lightly oil a baking sheet

3. -Chop top off acorn squash (or hubbard or any med/small, delicately sweet, roundish squash you like) and scoop out the guts.

4. -Place squash and tops cut side down on baking sheet and stick it in the oven

5. -Heat a little oil in a large skillet (with good high sides). Finely chop all veggies (except the pepper which should be minced) and toss them in the skillet in this order: cabbage, onion, pepper, carrot, butternut squash. Cook until they all soften up.

6. -Add applesauce, cinnamon, salt and white pepper. Mix well. Turn off heat.

7. -Pull out the acorn squash, but leave the oven on.

8. -The squash will be tender. Using oven mitts, grab the large bottom squash part, turn it cut side up and smash the bottom onto the baking sheet... You just made a nice flat bottom on your roundy squash :)

9. -Fill squash with veggie goodness, put the top on and pop them back in the oven for 30 min (maybe mire depending on your oven, you want juices oozing out of it)

10. ***tastes great as a main dish if you add ground lamb or sausage or beans to the stuffing... Yummo.