Creamy Baked Acorn Squash

This came out of Martha Stewart's FOOD magazine. I LOVE these. So yummy and easy.

CREAMY BAKED ACORN SQUASH

2 acorn squash (1 lb. each), halved lengthwise, seeded, and bottoms trimmed to lie flat 

salt and pepper

1/4 cup heavy cream ( I always use a bit more)

8 sprigs thyme

1/2 cup grated Parmesan 

Preheat oven to 375. Place squash halves cut side up on a rimmed baking sheet and season with salt and pepper. Divide cream and thyme among halves. Bake until squash is tender when pierced with the tip of a sharp knife, 35 to 40 minutes. Sprinkle with Parmesan and bake until cheese is melted and golden, 10 to 15 minutes more. 

Source: http://www.marthastewart.com/952446/creamy-baked-acorn-squash