Place acorn squash on microwavable plate and microwave about 8 minutes, turning halfway through time until a knife inserted goes in with no resistance Cool until cool enough to handle, carefully cut in half so the skin does not tear. discard seeds, remove pulp leaving about 1/4 inche shell. Cut the 2 shell halfs in half so you have 4 pieces of shell to stuff.( I used kitchen scissors to cut shell )

Place acorn squash pulp and all remaining ingredients, EXCEPT italian cheese blend and pepperoni in a food processor and blend until smooth, add 1/2 of italian cheese and mix in.

Preheat oven to 400. On a foil lined non stick sprayed baking dish big enogh to hold the 4 squash boats in one layer place squash shells. Fill each shell evenly with squash mixture, top with remaining italian cheese, top evenly with pepperoni.

Bake 30 to 40 minutes until hot and cheese is melted.

These are fine made a day or two ahead and kept chilled before the oven bake, just keep in mind the baking time will be a bit longer.