Preheat oven to 400 F.

Peel skin off of butternut squash and slice in half lengthwise. Rub each squash with 1 tablespoon of olive oil (2 tablespoons total). Add salt and pepper and place in preheated oven. Roast for about 1 hour, until soft enough to be pierced through easily with a fork.

Let squash cool, and scoop out the inside with a spoon, leaving a hollow “boat. Roughly chop the removed inside of the squash and set aside.

Dice the onion. Add remaining 1 tablespoon olive oil to a large pan over medium high heat. Add onion and sauté for about 5 minutes, until soft.

Add in ground beef, breaking it up with a wooden spoon. Cook until browned, stirring occasionally, until an internal temperature of 160 F is reached. Add in chopped inside of squash, salt and pepper and stir to combine.

Add in tomato sauce and stir to combine. Turn heat down to low. Let simmer for a few minutes, until sauce has thickened.

Add sauce mixture into hollow squash boats. If you have leftover sauce, place in an airtight container in the fridge (it tastes great with pasta!).

Top each squash boat with about 2 tablespoons of cheese.

Turn oven on broil. Place squash boats in oven and broil for about 5-10 minutes, until cheese is lightly browned on top.