Acorn Squash Stuffed With Italian Sausage & Penne

"A hearty and filling squash recipe. Perfect for the fall. Adapted from Emril Lagasse."
 
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photo by adotjdot photo by adotjdot
photo by adotjdot
photo by adotjdot photo by adotjdot
Ready In:
1hr 30mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Preheat the oven to 350 degrees F.
  • Season the squash with olive oil, salt and pepper. Place on a baking sheet, flesh side up and add 1/2 cup water to the pan. Cover with alluminum foil and bake until tender, about 1 hour. Remove from the oven and cool completely.
  • In a large saute pan, over medium heat, brown the sausage and onions, about 6 to 8 minutes.
  • In a large mixing bowl, toss the sausage and onions with the pasta sauce, pasta, and cheese. Season with salt and pepper. Mix well.
  • Spoon the pasta mixture into the cavity of each squash. Place the filled squashes on a baking sheet and place in the oven.
  • Bake until the squash is heated through and the cheese melts, about 20 minutes.

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Reviews

  1. Awesome dinner, made it with all my leftover ingredients from the week. Add some diced apples for an extra flavor, yum!
     
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