Sweet Corn and Jalapeno Stuffed Acorn Squash

1 acorn squash cut in half and seeded
2 cups fresh corn cut off the cob
2-3 jalapeno peppers seeded and diced
1 small clove garlic minced
10 cherry tomatoes cut in half
1/2 teaspoon chili powder
salt to taste, appx 1/4 to 1/2 teaspoon
2 teaspoons olive oil
2 T roasted pumpkin seeds for garnishing, optional

Place acorn squash cut side down in baking dish with 1/4 inch of water. Bake in preheated 350 degree oven for 40-50 minutes. After squash has been in the oven for 25 minutes cook jalapenos in a saute pan with oil for 5 minutes on medium low heat. Add garlic and cook for one minute. Add corn and cook for 8 minutes stirring occasionally. Add tomatoes, and salt, and cook for 2 minutes. Remove squash and transfer to serving platter. Top with vegetable mix and add pumpkin seeds as topping.

Note: if serving as main dish keep halves as is to serve two people. If serving as a vegetable side dish cut in half after removing from oven so you have 4 quarters arranged on a platter, and scoop vegetable mix across the middle sections of the squash to serve four or more people.