Stuffed acorn squash

One recipe we’ve enjoyed several times this fall is stuffed acorn squash (I don’t add the pasta).

• 4 medium acorn squash, halved and cleaned
• Olive oil
• Salt
• Freshly ground black pepper
• 1 lb Italian sausage, casing removed and cut into 1/2-inch pieces
• 1 cp sliced red onion
• 4 cp tomato sauce
• 0.5 lb rigatoni pasta, cooked until tender, tossed in olive oil and cooled
• 0.5 lb mozzarella, cut into 1/2-inch cubes
• 1 Tbsp finely chopped fresh parsley leaves

Preheat the oven to 350 degrees 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 aluminium 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.

Sent by Simpler Thyme Organic Farm