Ingredients
Scale
- 2 medium acorn squashes
- 1 pound Italian sausage
- 8 ounces pasta (penne or rigatoni)
- 1 cup shredded cheese (mozzarella or Parmesan)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Fresh herbs for garnish (parsley, basil)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Cut squashes in half and scoop out seeds. Roast for 40 minutes until tender.
- Cook pasta according to package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add sausage and cook until browned. Add garlic and cook for 1 minute.
- Mix cooked pasta with sausage mixture. Season with salt and pepper.
- Scoop out some of the roasted squash flesh to create a cavity. Fill each squash half with the sausage and pasta mixture.
- Sprinkle cheese on top and return to oven for 10 minutes until cheese melts and bubbles.
- Garnish with fresh herbs and serve hot.
Notes
- You can substitute sausage with vegetarian options if desired.
- Ensure squash is fully roasted for easy filling.
- Feel free to add other vegetables like bell peppers or spinach for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 75 mg