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Baked Acorn Squash Filled With Italian Sausage And Riatoni Pasta


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  • 4 medium acorn squash halved, cleaned
  • Olive oil as needed
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 pound Italian sausage casing removed, and cut into 1/2" pieces
  • 1 cup sliced red onion
  • 4 cups Basic Tomato Sauce (see below)
  • 1/2 pound rigatoni pasta cooked until tender, tossed in olive oil and cooled
  • 1/2 pound mozzarella cheese cut 1/2" cubes
  • 1 tablespoon finely-chopped fresh parsley leaves
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 tablespoons finely-chopped garlic
  • 2 teaspoons salt
  • 1/2 teaspoon freshly-ground white pepper
  • 2 1/2 cups chopped peeled tomatoes with juice
  • 1/4 cup chopped fresh basil
  • 1/2 cup chicken stock
  • Freshly-ground black pepper to taste
  • 1 pinch sugar


Servings 4


Step 1

Preheat the oven to 350 degrees.

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 sauté 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 Basic Tomato 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.

Place the filled squash in the center of each plate. Garnish with parsley and serve.

For the Basic Tomato Sauce: Heat oil in a large skillet and sauté onions, garlic, salt, and white pepper 3 minutes. Add tomatoes and basil; cook, stirring, 3 minutes. Stir in stock and 18 turns black pepper; simmer 2 minutes. Season with sugar if acidic and cook 1 minute.

This recipe yields 4 to 8 servings.

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