Baked Acorn Squash Filled With Italian Sausage And Riatoni P Recipe
Servings: 4
Ingredients
- 4 med acorn squash halved, cleaned Extra virgin olive oil as needed Salt to taste Freshly-grnd black pepper to taste
- 1 lb Italian sausage casing removed, and cut into 1/2" pcs
- 1 c. sliced red onion
- 4 c. Basic Tomato Sauce (see below)
- 1/2 lb rigatoni pasta cooked till tender, tossed in extra virgin olive oil and cooled
- 1/2 lb mozzarella cheese cut 1/2" cubes
- 1 Tbsp. finely-minced fresh parsley leaves
- 1 Tbsp. extra virgin olive oil
- 1/2 c. minced onion
- 2 Tbsp. finely-minced garlic
- 2 tsp salt
- 1/2 tsp freshly-grnd white pepper
- 2 1/2 c. minced peeled tomatoes with juice
- 1/4 c. minced fresh basil
- 1/2 c. chicken stock Freshly-grnd black pepper to taste
- 1 pch sugar
Directions
- Preheat the oven to 350 degrees.
- Season the squash with extra virgin olive oil, salt and pepper. Place on a baking sheet, flesh-side up and add in 1/2 c. water to the pan. Cover with alluminum foil and bake till tender, about 1 hour. Remove from the oven and cold completely.
- In a large saute/fry pan, over medium heat, brown the sausage and onions, about 6 to 8 min.
- 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 mix into the cavity of each squash. Place the filled squashes on a baking sheet and place in the oven. Bake till 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 saute/fry onions, garlic, salt, and white pepper 3 min. Add in tomatoes and basil; cook, stirring, 3 min. Stir in stock and 18 turns black pepper; simmer 2 min. Season with sugar if acidic and cook 1 minute.
- This recipe yields 4 to 8 servings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 577g | |
| Recipe makes 4 servings | |
| Calories 340 | |
| Calories from Fat 139 | 41% |
| Total Fat 15.54g | 19% |
| Saturated Fat 6.77g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 2805mg | 117% |
| Potassium 1482mg | 42% |
| Total Carbs 34.33g | 9% |
| Dietary Fiber 6.9g | 23% |
| Sugars 16.55g | 11% |
| Protein 20.54g | 33% |
