Squash stuffed with field peas and snaps

Super simple and super yummy combination! I used (of course) kabocha squash, but you can scoop out and stuff any kind of winter squash that you like. Field peas and snaps are found in your freezer section or in cans (if you live in the south they are, anyway). I like the frozen kind. Bring a pot of heavily salted water to a boil and add 2 cups frozen field peas and snaps. They take about 15 minutes to cook through. Meanwhile, halve the squash and scoop out the guts. Roast the squash halves at 400, turned over in a baking dish with 1/2 cup of water until soft, which takes about 45 minutes. (Or microwave them. I know some of you have microwaves.) Those field peas and snaps should be done in 15 - 20 minutes. Drain and set aside. Sauté one small, chopped onion over medium heat along with some bacon. Oh, this bacon was so good. So. Good. It's made at the DeKalb Farmer's Market and they always run out, so stock up if you see it there. I used what was about the equivalent of 1/4 package of bacon, cut up into 1" pieces, so you don't need very much. Let it cook along with the onions until the bacon is getting crispy and the onions are soft and golden. When the bacon and onions are ready, add in the drained field peas and snaps and turn down the heat to medium-low. Add at least 3 dashes of Tabasco...more if you like! Continue to sauté all together for 1 minute or so then remove from heat. By now you have some squash halves that are cooked through and ready to be stuffed. Add in a couple scoops of the field peas mixture... And make sure to top with a scoop of the bacon pieces. Return the stuffed squash to the oven for another 5 minutes--the bacon will get a bit more crispy and the flavors will have a chance to meld together. So yummy. Enjoy every last bite.