Squash and cheese

Squash and cheese

For the second installment of “3 ways in 3 days” I give you the fall-est, cutest, classiest, healthiest “mac and cheese” you will ever make. This dish is the perfect side dish, but can also be bumped up as a main course with some sausage or crumbled up bacon (drooling just thinking about the bacon idea). This might be one of my favorite things I’ve made, so you HAVE to try it!

Servings: 1

Ingredients:

• ½ roasted acorn squash
• 1 thick slice of cheese (I used Trader Joe’s Unexpected Cheddar which if you have not tried will change your life)

Directions:

• Preheat oven to 400 and spray a baking sheet
• Cut your acorn squash in half and remove the seeds (go bake those babies)
• Place squash face down on baking sheet and bake for 40 minutes
• Remove from oven and let cool
• Scrape out inside of squash and put it on a plate with your cheese. Be careful not to rip the skin/ bowl because it will be soft after being cooked
• Microwave until your cheese is melting
• Stir your squash and cheese until well combined and spoon back into your squash bowl
• Place back in oven if you’d like to broil it and get a nice toast on top or devour right then