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
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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