Toss all ingredients except the fish and place in a baking dish.

Place the Tilapia on top and cover. 

Bake at 400 degrees for 30 minutes or until the potatoes are tender.

Halve and core the bell peppers. 

Dice the Tilapia and toss with remaining ingredients.

Fill the bell peppers with rice mixture and place in a glass dish. 

Cover and bake at 350 degrees F. for 1 hour.

Mix all the non-fish ingredients and chill. 

Season the Tilapia with salt and pepper and cook the way you desire (I bake it).

Top with the melon mixture.

I serve it with non-mayonnaise based coleslaw.

Cut the acorn in half and take out the seeds. Deeply score the flesh.

Sauté the onion in butter until translucent then remove from heat.

Add 1/2 cup of the bread crumbs and parsley and stir. 

Place the bread crumb mixture in to squash. Sprinkle with cheese.

Bake at 350 degrees F until tender (about 45 minutes). 

Mix remaining bread crumb mixture with the oregano. 

Season the Tilapia with salt and pepper and press into the bread crumb mixture to coat. 

Bake on an oiled pan at 350 degrees F for 20 minutes or until done, depending on thickness. 

Serve with fresh vegetable or salad.