Stuffed Acorn Squash - cooking recipe

Ingredients

2 medium acorn squash (2 lb.)
water
3/4 lb. ground beef
1 small onion, diced
1/4 lb. Muenster cheese, shredded (1 c.)
1/4 c. catsup
1/2 tsp. salt
salt and pepper

Preparation

Cut each acorn squash lengthwise in half.
Discard seeds. Place acorn squash halves, cut side up, in a 12-inch skillet.
Add about 1/2 inch of water to skillet.
Over high heat, heat to boiling.
Reduce heat to medium-low; cover skillet and cook 10 minutes or until squash is fork-tender.
Carefully drain liquid from squash cavities.