Cut the squash in half and remove the seeds. Lightly oil and season the squash and place it, cut side down, on a baking sheet. Bake for 40 minutes or until the squash is very tender.

Let the squash cool until it can be handled.

While the squash is cooling, melt your butter in a sauté pan and caramelize your onions. Add sage, nutmeg, and a very small pinch of red pepper flake to the pan and cook for an additional two minutes over low heat.

Scoop out the insides of the squash halves, be sure to leave about ¼” of squash along the skin to keep it sturdy so as able to hold the filling without collapsing.

Add squash, ricotta, half of the parmesan, sour cream, and onion and sage mixture to a mixing bowl and fold until all ingredients are mashed together.

Place the mixture back into the squash skins. Add the rest of the parmesan to the top and throw it back in the oven for 20 minutes, allowing the tops to brown.

Tip: Typically, two halves worth of squash will fill one half. The extra empty squash half can be saved for another dish, such as a salad or a soup.