Sausage and Beef Stuffed Acorn Squash

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

Make the squash: Season squash flesh with salt and pepper, then lightly spray with cooking spray. Place squash, cut-sides down, into a microwave-safe dish. Cover with plastic wrap.

Microwave on high until flesh is fork-tender, 10 to 15 minutes.

Meanwhile, make the filling: Heat oil in a skillet over medium-high heat. Add ground beef and pork sausage; cook and stir until well browned and crumbly, 7 to 9 minutes. Drain grease from the skillet and transfer meat to a bowl.

Cook onion and garlic in residual grease in the same skillet until onion is translucent, about 5 minutes. Remove from the heat.

Add onion mixture to meat mixture; stir in Cheddar cheese.

Place squash halves, cut-sides up, on a baking sheet. Spoon filling into cavities.

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

Remove from the oven and season with salt and pepper. Serve hot.