Ingredients
Scale
- 2 acorn squash or small pumpkins
- 1 lb Italian sausage, sliced
- 8 oz pasta (your choice)
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- Fresh basil or parsley for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Cut squash in half and scoop out seeds. Drizzle with 1 tbsp olive oil, season with salt and pepper. Roast cut side down for 30-40 minutes until tender.
- While squash roasts, cook pasta according to package instructions until al dente. Drain and set aside.
- In a skillet, heat remaining olive oil over medium heat. Add sausage slices and cook until browned, about 5-7 minutes.
- Add minced garlic and cherry tomatoes to the skillet, cooking for another 3-4 minutes until fragrant and tomatoes soften.
- Once squash is roasted, scoop out some flesh to create a cavity. Mix some mashed squash into the sausage mixture if desired.
- Stuff the roasted squash halves with the sausage and pasta mixture. Garnish with fresh herbs. Serve warm.
Notes
- Feel free to add parmesan cheese or red pepper flakes for extra flavor.
- Use gluten-free pasta for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Roasting, sautéing, stuffing
- Cuisine: American
- Diet: Comfort food, fall-seasonal
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 70mg