Acorn Shepherd’s Pie

2 Acorn Squash, Halfed and seeds removed
2 Potatoes, peeled and cut into 1 inch chunks
2 T Butter
1 Yellow Onion
1 lb Ground Beef
½ t. Dried Oregano
1 (8 oz) Tomato Sauce
¼ c. Granted Parmesan Cheese

1. Preheat oven to 400 Degrees. Place squash cut side down on baking sheet. Cook 30 min.
2. Place potatoes in pot and cook in boiling water until tender. Drain and mash potatoes. Season with Salt & Pepper.
3. Cook onions and butter over stove until onions are translucent. Add beef and season with salt and pepper. Continue browning.
4. Add Tomato sauce and bring to a boil. Simmer until liquid evaporates. Approx. 2 min.
5. Fill each squash with ½ beef, top with ½ cup of potatoes, and sprinkle with cheese.
6. Bake until head through & tops begin to brown. Approx. 10-15 minutes.