Acorn Squash Stuffed with Cheddar and Tomatoes

Hello one & all...number two in the week long squash-o-rama! This is one of our favorites...add in cooked burger or crumbled italian sausage to make it a meal.

Acorn Squash Stuffed with Cheddar and Tomatoes

2 medium sized acorn squash, halved and seeded
1 1/3 cups chopped, ripe tomato (I have used canned with great results)
3 scallions, thinly sliced (green onions, chives, red onion...all fine)
1/2 tsp dried sage
salt and pepper to taste
4 TBSP water
1 cup cheddar cheese, cut into small cubes

Preheat oven to 400 degrees.   Place the squash halves in a roasting pan, cut side up.  Add about an inch of water to the bottom of the pan. Combine tomatoes and scallions. Season with sage, salt and pepper to taste; mix well and divide among the squash halves.  Spoon 1 TBSP of water over each and cover loosely with foil.  Cook for 1 to 1 1/2 hours, or until squash is tender when pierced with a fork.  Divide cheese cubes evenly on top of squash halves, cook 5 minutes more (until cheese melts) and serve. 

Make and enjoy! Blessings, Eve