4 extra large or 9 medium acorn squash
vegetable oil
2 C. chopped onion
2 lbs. ground chuck
1 medium green diced pepper
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
1 1/2 tsp. oregano
2 cloves garlic
1 (8 oz.) can tomato sauce
1/4 C. chopped stuff olives
3 eggs beaten

About 2 1/2 hours before dinner, with a sharp knife slice top from each squash remove seeds and scoop out slightly. Then plunge squash into boiling water salted water and boil 10 to 15 minutes or until almost tender when pierced with a fork. Then, with slotted spoon, carefully remove from water and drain well.
Place 3 tablespoons of vegetable oil in skillet and saute onion until light brown; add ground check, brown well and then add green pepper, 2 teaspoons seasoned salt, pepper, cayenne, oregano, and garlic. Saute for a few minutes, then add tomato sauce and olives and simmer, covered, 15 minutes. Cool slightly and then stir in eggs.
Start heating oven to 350 degrees. Cut a thin slice from bottom of each squash so they stand slice from bottom of each squash so they stand upright; sprinkle insides with seasoned salt. Then stuff each one with some of the chuck mixture, and over with the squash lid. Cook for one hour, let stand 15 minutes before serving.