Preheat oven to 400°F. Cut acorn squash in half lengthwise, scoop out seeds, brush cut sides with olive oil, and place face down on a baking sheet. Roast for 25-30 minutes until flesh is fork-tender.
2 medium acorn squash, 1 tbsp olive oil
Heat 1 tablespoon olive oil in a skillet over medium heat. Add ground meat and cook for 5-7 minutes, breaking it into crumbles until browned. Add diced onion and minced garlic; cook another 3-4 minutes until onion softens. Stir in cooked grains, fresh herbs, salt, and pepper and mix to combine.
1 lb ground meat, 1 medium onion, 3 cloves garlic, 2 cups cooked grains, 1 tbsp fresh herbs, salt, black pepper, 1 tbsp olive oil
Remove squash from oven and flip halves cut side up. Divide filling evenly among the four halves, pressing gently but leaving ¼ inch space at the top. Sprinkle with cheese if using.
0.5 cup cheese
Return stuffed squash to oven and bake for 20 minutes until filling is heated through and cheese melts. For golden edges, broil 2-3 minutes, watching closely to prevent burning.
Let the stuffed squash rest for 5 minutes after removing from the oven to let the filling set and flavors meld.
