Cheesy Acorn Squash for 4 Servings

Instructions:

1. Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
2. Slice the acorn squash in half lengthwise and scoop out the seeds. Slice a thin sliver off the bottom of each half to ensure they sit flat on the baking sheet. Note: This prevents the squash from wobbling and tipping over
3. Brush the interior and rim of each squash half generously with olive oil, then sprinkle evenly with salt, pepper, and garlic powder.
4. Place the squash cut side up on the baking sheet and roast for 15–20 minutes until the edges soften and the flesh turns a deep golden brown. You should smell a toasted, sweet aroma filling the kitchen.
5. Remove the pan from the oven and drizzle the melted butter into the center of each squash half.
6. Divide the Parmesan and cheddar cheese evenly among the halves, pressing the cheese slightly into the flesh.
7. Return to the oven for 5–8 minutes, until the cheese is molten and forms a golden brown crust. Look for little bubbles of oil sizzling on the cheese surface.
8. Garnish with fresh chopped parsley before serving.