STUFFED ACORN SQUASH - EMERIL

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Stuffed Acorn Squash - Emeril image

Make and share this Stuffed Acorn Squash - Emeril recipe from Food.com.

Provided by Miss Erin C.

Categories     Corn

Time 1h20m

Yield 4-8 serving(s)

Number Of Ingredients 20

4 medium acorn squash, halved and cleaned
olive oil
salt
fresh ground black pepper
1 lb Italian sausage, casing removed and cut into 1/2 inch pieces
1 cup sliced red onion
4 cups basic tomato sauce, recipe follows
1/2 lb rigatoni pasta, cooked until tender, tossed in olive oil and cooled
1/2 lb mozzarella cheese, cut into 1/2 inch cubes
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon olive oil
1/2 cup chopped onion
2 tablespoons finely chopped garlic
2 teaspoons salt
1/2 teaspoon white pepper
2 1/2 cups chopped peeled tomatoes with juice
1/4 cup chopped fresh basil
1/2 cup chicken stock
black pepper
1 pinch sugar

Steps:

  • Preheat the oven to 350°F.
  • Season the squash with olive oil, salt and pepper.
  • Place on a baking sheet, flesh side up and add 1/2 cup water to the pan.
  • Cover with aluminum foil and bake until tender, about 1 hour.
  • Remove from the oven and cool completely.
  • In a large saute pan, over medium heat, brown the sausage and onions, about 6 to 8 minutes.
  • In a large mixing bowl, toss the sausage and onions with the tomato sauce, pasta, and cheese.
  • Season with salt and pepper.
  • Mix well.
  • Spoon the pasta mixture into the cavity of each squash.
  • Place the filled squashes on a baking sheet and place in the oven.
  • Bake until the squash is heated through and the cheese melts, about 20 minutes.
  • Place the filled squash in the center of each plate.
  • Garnish with parsley and serve.
  • Tomato Sauce: Heat oil in a large skillet and sauti onions, garlic, salt, and white pepper 3 minutes.
  • Add tomatoes and basil; cook, stirring, 3 minutes.
  • Stir in stock and 18 turns black pepper; simmer 2 minutes.
  • Season with sugar if acidic and cook 1 minute.

Nutrition Facts : Calories 1146.7, Fat 51.3, SaturatedFat 19.8, Cholesterol 158.3, Sodium 4597, Carbohydrate 128.9, Fiber 15.6, Sugar 22.2, Protein 52

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