• 2 acorn squash, halved and seeded
• 1/2 cup water, divided
• 1-1/2 cups chopped red tomato
• 1/4 cup finely chopped sweet white onion
• 2 T. chopped fresh sage or 1/2 tsp. dried sage
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 cup shredded cheddar cheese, divided

Preparation -
Place the squash halves in a greased, shallow baking dish, cut side up. Pour 1/4 cup water in the bottom of the pan. Mix the chopped tomatoes and chopped onions together. Add the sage, salt and pepper and mix well. Divide the mixture in half. Spoon one half of the mixture into the squash, divided evenly among the 4 halves. Spoon half of the cheddar cheese into the squash, over the tomato, evenly dividing 1/2 cup of the cheese among the 4 halves. Spoon the remaining tomato mixture into the squash, over the cheese, divided evenly among the 4 halves. Spoon 1 tablespoon of water over each filled squash half. Loosely cover the baking dish with aluminum foil. Bake in a preheated oven at 400° for about 1 hour or until the squash is tender. (Pierce the squash with a fork to check.) Divide the remaining shredded cheese in 4 portions and sprinkle it on top of the baked, stuffed squash halves. Bake for 5 more minutes or until the cheese is melted.