Preheat the oven to 425°F/220°C.
Wash the squash and cut a 1” (2.5cm) lid off the top creating a bowl and lid. Remove the seeds using an ice-cream scoop or large spoon scraping the inside clean.
Lightly brush the inside of each squash and lid with olive oil and season with salt and pepper. Place squash bowls and lids cut side up on a parchment lined baking sheet and bake for 30 to 40 minutes on the middle rack until fork tender.
Remove from oven and add prepared macaroni and cheese to each squash bowl. Top with shredded mozzarella cheese, caramelized onion and crispy prosciutto. Bake for 20 minutes or until cheese is melted and mac and cheese is piping hot. Serve squash bowl with lid on top or leaning.
Preheat the oven to 425°F/220°C.
Wash the squash and cut a 1” (2.5cm) lid off the top creating a bowl and lid. Remove the seeds using an ice-cream scoop or large spoon scraping the inside clean.
Lightly brush the inside of each squash and lid with olive oil and season with salt and pepper. Place squash bowls and lids cut side up on a parchment lined baking sheet and bake for 30 to 40 minutes on the middle rack until fork tender.
Remove from oven and add prepared macaroni and cheese to each squash bowl. Top with shredded mozzarella cheese, caramelized onion and crispy prosciutto. Bake for 20 minutes or until cheese is melted and mac and cheese is piping hot. Serve squash bowl with lid on top or leaning.
