Cut the acorn squash in half crosswise and remove the seeds.
Place the seeds on a baking sheet and roast in the oven until golden brown.
Lightly grease a baking sheet with vegetable oil.
Place the squash halves cut side down on the sheet and brush a little oil on the skin. Bake until a skewer easily pierces the flesh.

Heat a skillet and cook the bacon until it starts to render some fat.
Add the pork and brown it with the bacon.
Add the garlic and onion and sauté.
Add the bell pepper and sauté. Stir in the cooked white beans and heat through.
Add the tomato sauce, cilantro, salt, pepper, and mozzarella cubes. Stir to combine.

Bring a pot of water to a boil. Once boiling, add the potatoes with the skin on and simmer until a skewer goes through easily. Let cool, peel, and cut in half lengthwise.
Heat a skillet with a little oil or butter and brown the potatoes.

Serve the stuffed squash with the browned potatoes and sprinkle with the roasted seeds.
https://youtu.be/F9TdXwa9GZc