4 acorn squash
1 tablespoon olive oil
1 medium onion, chopped
1 or 2 cloves garlic, chopped
½ cup bread crumbs
1 cup vegetable or chicken broth
4 thumb size slices of Monterey jack cheese
About ½ cup of half and half
1. Heat oven to 350º. Cut lids off squash (just like a jack-o-lantern) and discard seeds. Cut a small slice off bottom of squash to make them able to sit up straight. Place squash in ramekins or large muffin pan. Remove flesh from inside of squash but keep about ½ inch on sides of squash to keep it from collapsing during cooking time.
2. Heat olive oil over medium heat and sauté squash, onions and garlic until squash and onions are tender. Sprinkle bread crumbs on squash, onions and garlic and cook a couple more minutes.
3.Refill squashes with equal amounts of cooked squash mixture. Pour broth into squashes just to cover the mixture. Place one slice of Monterey jack cheese into each squash.
4.Replace lids and bake in 350º oven for 1 hour. Remove from oven and remove lids. Pour half and half into squashes and stir. Replace lids and serve immediately.