Autumn Leftover-Friendly Rice-Stuffed Squash | Cheesy Sheet Pan Dinner

Preheat the oven to 200 °C. Wash the squashes, cut them in half lengthwise, and scoop out the seeds with a spoon. Place the squashes cut side up on a baking tray lined with baking paper, sprinkle lightly with a pinch of salt, and bake for 20 minutes until slightly softened.

When the squash is pre-baked, carefully scoop out some of the flesh with a spoon to make a hollow (making sure to leave about a 1.5 cm border along the skin), and cut the scooped-out flesh into small cubes.

Melt the butter in a pan, then add the finely chopped onion and 2 cloves of minced fresh garlic. Sauté over medium heat until translucent, about 3-4 minutes.