1 large acorn squash

1/4 pound ground beef

2 teaspoon tomato paste

1/2 tablespoons salt

(Yield: 2 average servings)

1/4 teaspoon pepper

1 small tomato, peeled, fresh or canned

1 tablespoon diced green pepper

If the squash will not stand, slice a wafer-thin piece off the bottom in one spot.

Cut the top off the squash in a staight cut, even if the top is then lopsided. Scrape out the seeds and keep them.

Mix the ground beef with the other ingredients and fill the squash with it.

Put the squash top back on.

Bake in a 375F oven until the squash is tender, from 45 minutes to 1 and 1/4 hours, depending on the squash.

Squash Seeds: wash and dry the seeds and toast them in the oven while baking the squash. They are done when they are lightly golden. Eat plain or sprinkle with salt.