You want to scoop the squash out and hopefully get some of the rich cream (dairy or coconut) with each spoonful. In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic.
If you do this you will lose the creamy center filling. In 2-quart saucepan, melt butter over medium heat. When the squash is finished baking, you don't want to cut it in half. The sweet potatoes can be eaten later or along with the squash. I threw a few quartered sweet potatoes in to the baking dish too and seasoned them with salt, pepper and thyme. Just enough to give it a rich flavor profile. For this dish I grated a 24 month aged parmesan cheese. We are Lacto Paleo in our home so we are not adverse to using a bit of cheese in some of our dishes. Bake 20-25 minutes or until golden brown, rotating pans halfway through baking. Dip squash in crumb mixture to coat both sides, patting to help coating adhere. Bake for 25min and garnish with more parmesan and herbs. The center is heavy cream or coconut milk (I have used both before and they are equally divine), a dab of grass fed butter, salt and pepper and if you want, a sprig of thyme. In a shallow bowl, mix bread crumbs and cheese. Transfer to a large sheet pan and sprinkle parmesan cheese onto squash slices. In a large bowl, combine all of the ingredients (minus the squash) and toss to. The squash is baked with this little pool of deliciousness in the center. Cut acorn squash in half and scoop out the seeds. This recipe is my favorite use of acorn squash.
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