Ingredients
Scale
- 1 large acorn or butternut squash
- 1 lb Italian sausage (casings removed)
- 2 cups cooked pasta (penne or fusilli)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Cut the squash in half and scoop out seeds. Roast face down on a baking sheet for about 40 minutes until tender.
- While the squash is roasting, heat olive oil in a skillet over medium heat. Add diced onion and garlic, cook until translucent.
- Add Italian sausage, cook until browned and cooked through. Stir in cooked pasta, salt, and pepper.
- Once squash is cool enough to handle, scoop out some of the flesh to create a space for filling, chop the flesh and mix it into the sausage mixture.
- Stuff the roasted squash halves with the sausage and pasta mixture, top with Parmesan cheese.
- Return to the oven and bake for an additional 10-15 minutes until the cheese is melted and lightly browned.
- Garnish with fresh herbs before serving.
Notes
- You can substitute ground turkey or chicken for sausage for a leaner option.
- Adjust seasoning with chili flakes or herbs for extra flavor.
- Serve with a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Method: Roasting, sautéing, stuffing, baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 75mg