Stuffed Acorn Squash

2 acorn squash
1 lb. ground Italian sausage (casing removed)
1 small onion, minced
2 cloves garlic, minced
1 cup Italian bread crumbs
2 cups shredded Romano or Parmesan cheese

Preparation:

Wash the outside of the squash, slice in half lengthwise, and remove the seeds and fibrous material. Saute ground sausage in pan, then drain off the fat.

Add onion and garlic to the sausage. (Depending on your tastes, you may add other seasonings at this point.) Place sausage, onion and garlic mixture into a bowl, add one cup Italian bread crumbs and one cup shredded cheese. Stir together. Pack the cavity of acorn squash with the mixture. Place the filled squash in a casserole pan that contains approximately a half-inch of water.

Sprinkle the remaining cup of cheese onto the top of each squash (approximately 1/4 cup on each). Bake at 350 degrees for 40 minutes until squash is tender and cheese on top is golden brown.