Sausage and Beef Stuffed Acorn Squash

Recipe View Preheat the oven to 350 degrees F (175 degrees C).

Recipe View Prepare the squash: Season the cut sides of the squash with salt and pepper, then lightly spray with cooking spray. Place squash, cut-sides down, into a microwave-safe dish.

Recipe View Cover with plastic wrap and microwave on high until the flesh is fork-tender (10 to 15 minutes).

Recipe View Meanwhile, prepare the filling: Heat oil in a skillet over medium-high heat. Add ground beef and pork sausage; cook, breaking up the meat with a spoon, until well browned and crumbly (7 to 9 minutes). Drain any excess grease from the skillet and transfer the meat to a bowl.

Recipe View In the same skillet, cook the chopped onion and minced garlic in the residual grease until the onion is translucent (about 5 minutes). Remove from the heat.

Recipe View Add the onion and garlic mixture to the bowl with the cooked meat; stir in the cubed Cheddar cheese until evenly distributed.

Recipe View Place the squash halves, cut-sides up, on a baking sheet. Spoon the filling generously into the cavities of each squash half.

Recipe View Bake, uncovered, in the preheated oven until the cheese is melted and bubbly, and the squash is lightly browned and tender (15 to 20 minutes).

Recipe View Remove from the oven and season with additional salt and pepper to taste. Serve hot.