Acorn Squash Stuffed with Sausage and Beef

Preheat your oven to 350°F (175°C).

Prepare the squash: Season the inside of the squash with salt and pepper, then lightly spray with cooking spray. Place the squash halves, cut side down, in a microwave-safe dish and cover with plastic wrap.

Microwave on high for 10 to 15 minutes, or until the flesh is tender and easily pierced with a fork.

Meanwhile, prepare the filling: Heat oil in a skillet over medium-high heat. Add the ground beef and sausage, and cook, stirring frequently, until browned and crumbly, about 7 to 9 minutes. Drain any excess grease, then transfer the meat to a bowl.

In the same skillet, cook the onions and garlic in the residual grease until the onions are soft and translucent, about 5 minutes. Remove from heat.

Stir the cooked onion and garlic into the meat mixture, then mix in the Cheddar cheese.

Place the squash halves, cut side up, on a baking sheet and fill the centers with the prepared stuffing.

Bake in the preheated oven, uncovered, for 15 to 20 minutes, or until the cheese has melted and the squash is lightly browned.

Remove from the oven, season with salt and pepper, and serve immediately.