Ingredients
Scale
- 2 large acorn squash, halved and seeds removed
- 1 lb Italian sausage
- 8 oz pasta (penne or rotini)
- 1 cup shredded mozzarella cheese
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Brush squash halves with 1 tablespoon olive oil, season with salt and pepper, and roast for 40 minutes until tender.
- While squash roasts, cook pasta according to package instructions. Drain and set aside.
- In a skillet, heat remaining olive oil over medium heat. Add diced onion and cook until translucent, about 3 minutes.
- Add sausage to the skillet, cook until browned and cooked through. Stir in garlic, Italian seasoning, salt, and pepper. Remove from heat.
- Once squash is roasted, scoop out some flesh to create a cavity, mixing it with the cooked sausage and pasta. Stuff this mixture back into the squash halves.
- Top with shredded mozzarella cheese and bake for another 10 minutes until cheese melts and bubbly.
- Garnish with fresh basil or parsley and serve warm.
Notes
- For extra flavor, sprinkle red chili flakes or grated parmesan on top before baking.
- Make ahead by preparing the stuffing and refrigerating until ready to bake.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Bake, sauté
- Cuisine: American, Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 380 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 70mg