Preheat the oven to 425°F.

Cut the acorn squash in half and scoop out the seeds.

In an 8" square dish, lay the squash halves insides-down and pour 1/2" of water in. Bake for 30-60 minutes until the squash is tender inside.

Meanwhile, prepare the sauce and noodles: Cook your noodles according to the packaged instructions.

In a sauce pan, melt the butter. Once the butter is melted whisk in the flour until combined.

Whisk in the milk until completely incorporated and it begins to thicken.

Once thickened, remove from the heat and add in the cheddar cheese. Stir until blended.

By this time the acorn squash should be done. Scoop out the insides of the squash into the cheese mixture. Whisk to combine.

Add in the cooked noodles to the cheese sauce.

Scoop the cheese covered noodles into the acorn squash shells.

Sprinkle the panko and mozzarella on top.

Empty the water that is in the 8" square dish. Place the acorn squash back in the square dish.

Bake for another 15-20 minutes until golden brown on the top. Serve warm.