4 2medium acorn squash 1Tvegetable oil plus extra for brushing squash 0salt and black pepper 2tcurry powder 1cn(15 oz.) libby’s whole kernel sweet corn, drained 1cn(8.5 oz.) libby’s peas and carrots, drained 0.5c(about 4 ounces) cooked diced ham 0.5cShredded cheddar cheese Heat oven to 350°F. Cut squash in half lengthwise; scoop out seeds with a large spoon. Brush cut sides with oil and sprinkle with salt and pepper. Place cut side down on a shallow baking dish; bake about 45 minutes or until tender. Remove from oven and turn oven to broil. In a large skillet, heat 1 tablespoon oil and curry powder over medium heat until sizzling. Add corn, peas and carrots and ham. Cook, stirring gently, until heated through. Turn squash halves cut side up on baking dish; fill cavities with vegetable mixture. Sprinkle with cheese and broil about 2 minutes or until cheese is melted.