Preheat over to 375. Wash squash. Peirce with fork and place on baking sheet. Bake for 1 hour. Let cool a bit then slice off each end then cut down the center and scoop out the seeds. Remove squash with fork.
Heat 1 tbls EVOO in a skillet with 1 -2 finely chopped cloves of garlic and half a small finely diced onion or shallots. Cook until slightly browned. Add salt and pepper to season. Add squash. Toss and cook 3 mins. Remove from heat and plate. Top with freshly grated Parmesan and Romano cheeses.