Twice-baked Carnival Squash with Shallots & Parmesan

Adapted from Treks and Bites

Don’t be afraid to use any onions you have and I would go heavy on the onions and feel free to substitute any dried herbs for the lemon pepper.

Ingredients

1 onion or 2 shallots cut into eighths, lengthwise
2 tablespoon extra-virgin olive oil
1/2 cup freshly grated Parmesan

1. Preheat oven to 375 F. Grease a 9×13 baking dish.
2. Cut squash in half from top to bottom, so each half is more or less a heart shape. Remove seeds and any stringy pulp and season the cavities with salt, pepper and lemon pepper.
3. Place squash, cut side down, into the prepared baking dish. Toss the shallots in the olive oil and spread out in the dish next to the squash.
4. Roast squash for anywhere from 25-45 minutes, depending upon the thickness. The shallots will be ready sooner, so check on them at about the 25 minute mark. They should be nice and browned. Remove shallots and set aside while the squash finishes baking.
5. When the squash is tender, it is done. Remove the squash from the oven and invert so that the cavity side is now up. You can prepare the squash to this point several hours ahead of time, or even a day or two.
6. When ready to serve, arrange the shallots in the bottom of the cavity and sprinkle Parmesan cheese evenly into the center of the squash and also on the top of the sides. Bake at 375 F for another 10-15 minutes, or until the squash is hot and the cheese is turning golden brown. Serve hot.