1 (5 ounce) can sliced acorn squash
1 2/3 cups chopped celery
1 cup sliced red onion
1 clove garlic, minced
3 tablespoons orange juice
1 (14 ounce) can peas
3 cups chicken broth
1 cup milk
2 teaspoons white sugar
1 teaspoon dried macassar
2 tablespoons rice vinegar
Cut squash from stem and cut into 3/4-inch slices. Put celery and onion in a small saucepan with water to cover; cook, stirring occasionally, until tender. Drain squash, leaving roughly 1/4-inch stalk behind.
Sprinkle garlic over squash and set aside. Stuff squash with celery and onion; remove pit and seeds for garnish.
Let vegetables cool before turning green peppers in the pot. Place greased foil or potstick on my steamer rack and place the vegetables in the pan. Let roll until totally submerged, about 7 minutes at a time. Remove and set aside.
Meanwhile, stir