Ingredients for Acorn Squash Stuffed With Italian Sausage Penne
- 2 medium acorn squash
- 1 pound Italian sausage (removed from casings)
- Onion
- 1 (24 ounce) jar pasta sauce
- Penne
- Mozzarella Cheese
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How to Make Acorn Squash Stuffed With Italian Sausage Penne
- Preheat oven to 350°F (175°C).
- Halve and clean 2 medium acorn squash. Season the cut sides generously with 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon black pepper.
- Place the squash halves, cut-side up, on a baking sheet. Add ½ cup water to the bottom of the pan.
- Cover tightly with aluminum foil and bake for 1 hour, or until the squash is easily pierced with a fork.
- Remove from oven and let cool completely.
- While the squash bakes, prepare the filling. In a large skillet over medium heat, brown 1 pound Italian sausage (removed from casings) and 1 medium onion (chopped) for 6-8 minutes, breaking it up with a spoon.
- Add 1 (24 ounce) jar of your favorite pasta sauce to the skillet and stir to combine. Bring to a simmer.
- Stir in 2 cups cooked penne pasta and 1 cup shredded mozzarella cheese. Season with salt and pepper to taste.
- Once the squash has cooled, spoon the pasta mixture generously into the cavity of each squash half.
- Place the stuffed squash halves back on the baking sheet.
- Bake, uncovered, for 20-25 minutes, or until the cheese is melted and bubbly, and the squash is heated through.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
51g
Fat
51g
Carbs
30g
