1 buttercup squash, cut in half with seeds scooped out
3-4 tbls cooking oil
½ cup onions, diced
½ cup sweet peppers, diced
½ cup mushrooms, diced
1 lb. ground beef
1 tsp cumin
¼ tsp cinnamon
Salt and pepper to taste
½-1 cup cheese, grated

Pre-heat the oven to 400 degrees. Place the squash in a casserole, face-down, with ¼ inch of water. Bake 45-60 min. until a fork easily pierces the skin. Meanwhile, heat oil in a large skillet over medium heat. Add the onions, peppers, and mushrooms and sauté for 8-10 minutes until they soften. Add the beef, cumin, cinnamon, salt and pepper and cook several more minutes, until the meat beef is browned. Transfer to a bowl and mix in the cheese. Drain the water from the squash casserole leaving the oven on, turn the squash halves face up, and stuff with the beef and vegetable mixture. Return to oven and bake for 15 min. Serves 4-6.