Total Time
1hr 20mins
Prep 10 mins
Cook 1 hr 10 mins

A great way to use up extra squash in the fall. This recipe is from Emeril.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F.
  2. Season the squash with olive oil, salt and pepper.
  3. Place on a baking sheet, flesh side up and add 1/2 cup water to the pan.
  4. Cover with aluminum foil and bake until tender, about 1 hour.
  5. Remove from the oven and cool completely.
  6. In a large saute pan, over medium heat, brown the sausage and onions, about 6 to 8 minutes.
  7. In a large mixing bowl, toss the sausage and onions with the tomato sauce, pasta, and cheese.
  8. Season with salt and pepper.
  9. Mix well.
  10. Spoon the pasta mixture into the cavity of each squash.
  11. Place the filled squashes on a baking sheet and place in the oven.
  12. Bake until the squash is heated through and the cheese melts, about 20 minutes.
  13. Place the filled squash in the center of each plate.
  14. Garnish with parsley and serve.
  15. Tomato Sauce: Heat oil in a large skillet and sauti onions, garlic, salt, and white pepper 3 minutes.
  16. Add tomatoes and basil; cook, stirring, 3 minutes.
  17. Stir in stock and 18 turns black pepper; simmer 2 minutes.
  18. Season with sugar if acidic and cook 1 minute.

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