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Categories:
olive oil italian sausage casing red onion tomato sauce rigatoni pasta Mozzarella cheese parsley extra-virgin olive oil onion garlic salt white pepper tomatoes fresh basil chicken stock Freshly-grnd black pepper sugar
Viewed: 13 - Published at: 7 years agoIngredients
- 4 med acorn squash halved, cleaned Extra virgin olive oil as needed Salt to taste Freshly-grnd black pepper to taste
- 1 lb Italian sausage casing removed, and cut into 1/2" pcs
- 1 c. sliced red onion
- 4 c. Basic Tomato Sauce (see below)
- 1/2 lb rigatoni pasta cooked till tender, tossed in extra virgin olive oil and cooled
- 1/2 lb mozzarella cheese cut 1/2" cubes
- 1 Tbsp. finely-minced fresh parsley leaves
- 1 Tbsp. extra virgin olive oil
- 1/2 c. minced onion
- 2 Tbsp. finely-minced garlic
- 2 tsp salt
- 1/2 tsp freshly-grnd white pepper
- 2 1/2 c. minced peeled tomatoes with juice
- 1/4 c. minced fresh basil
- 1/2 c. chicken stock Freshly-grnd black pepper to taste
- 1 pch sugar
Method
- Preheat the oven to 350 degrees.
- Season the squash with extra virgin olive oil, salt and pepper.
- Place on a baking sheet, flesh-side up and add in 1/2 c. water to the pan.
- Cover with alluminum foil and bake till tender, about 1 hour.
- Remove from the oven and cold completely.
- In a large saute/fry pan, over medium heat, brown the sausage and onions, about 6 to 8 min.
- In a large mixing bowl, toss the sausage and onions with the Basic Tomato Sauce, pasta, and cheese.
- Season with salt and pepper.
- Mix well.
- Spoon the pasta mix into the cavity of each squash.
- Place the filled squashes on a baking sheet and place in the oven.
- Bake till the squash is heated through and the cheese melts.
- Place the filled squash in the center of each plate.
- Garnish with parsley and serve.
- For the Basic Tomato Sauce: Heat oil in a large skillet and saute/fry onions, garlic, salt, and white pepper 3 min.
- Add in tomatoes and basil; cook, stirring, 3 min.
- Stir in stock and 18 turns black pepper; simmer 2 min.
- Season with sugar if acidic and cook 1 minute.
- This recipe yields 4 to 8 servings.
