Ingredients
Scale
- 2 medium acorn squash, halved and seeded
- 1 lb Italian sausage, casings removed
- 2 cups cooked pasta (penne or fusilli)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Brush squash halves with olive oil, season with salt and pepper. Roast for 40 minutes until tender.
- Meanwhile, in a skillet, cook sausage over medium heat until browned. Add diced onion and minced garlic; cook until softened.
- Stir cooked pasta into the sausage mixture. Season to taste.
- Stuff roasted squash with sausage and pasta mixture. Top with shredded mozzarella cheese.
- Return to oven and bake for an additional 10 minutes until cheese is melted and bubbly.
- Garnish with chopped parsley and serve warm.
Notes
- You can substitute ground turkey or chicken for sausage for a leaner version.
- Use leftover pasta for an even quicker meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Roasting, Sautéing, Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0.2g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 95mg