Baked Acorn Squash Filled with Italian Sausage and Rigatoni Pasta

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Great recipe. This recipe took quite a bit of time, but it was well worth it. My parents and my husband LOVED this dish as did I!

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never really been one for squash but they had some very pretty acorn squash at the local store so i bought on to try. the label said bake and serve with butter, brown sugar and pecans. not too many things taste bad with butter, brown sugar and pecans added so i wanted to try something a bit more savory. this recipe is one of a very few that didn't include butter and sugar so after reading the review i decided to try it. i can officially say i like acorn squash. a year ago, there is no way i would have tried this, especially since my first exposure was the sweeter version. like others, never would have put these flavors together but they definitely work!

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So easy and delicious!!! I let the acorn squash cook in the oven, while I made the sauce with sausage on the stove. By the time the sauce was done, so was the squash!

To save on fat, I cooked only a link or two of sausage versus a pound; I sliced the sausage into small pieces, so there was sausage flavor in each bite. I skipped the pasta to cut back on carbs and calories.

In the end, I just poured the sauce onto each squash half and sprinkled a little fat free 6 cheese italian blend on top (which melted quickly over the hot sauce. It was delicious!!

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I would never have come up with this recipe myself. Awesome flavor combination. I will definitely make this again. Another hit from Emeril!

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Great blend of flavors. I never would have thought to combine these ingredients but it is fantastic. Can be done quickly if needed by cooking the squash in the microwave.

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I have a boyfriend who has two teenagers....the girl, age 14, hates everything that is good for you...I put this together and she actually tried the squash! The boy, age 16, has a hollow leg that never seems to be filled so no worries there.

The only recommendation would be to sprinkle shreeded Mozerella Cheese over the filling before baking. Otherwise, the pasta gets "roasted" and comes out baked and hardened. This way the cheese covers the filling and prevents the pasta from drying out.

As for boyfriend and I, well, we just love everything about the dish!

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I only made a 1/4 recipe using one acorn squash--this was more than enough for two adults. I also followed another review & made extra filling and not only filled the well of the squash but cover the whole top. My squash took closer to two hours to get really soft. Highly recommend this recipe, even if you aren't a squash eater.

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i thought: pasta + squash = using up stuff i have around the house. omg, was this recipe good. i made it for my dad (because my mom was out of town and he even called me raving about it. delish! i just wish the squash was more flavorful last season, in general.

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Great dish, very tasty. Husband was skeptical at first but then loved it.
A few suggestions:

1. I used penne, a small pasta that fit into the squash better
2. Would use 1/4 tsp of white pepper, not a 1/2 - was too overwhelming
3. Used a 28 oz can of San Marzano tomatoes with the juice. If doing so, I would skip the chicken stock or use much less as it got too watery and had to cook it down for a while.
4. Size of the acorn squash: Mine held very little of the sauce probably because it was on the med to small side. If using that size (which seems appropriate for portioning I would scoop out some of the squash flesh (to be eaten by itself - delish! so that the cavity can contain more of the goodies.
5. Used fresh mozzarella which gave a nice clean, less heavier taste.

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Delicious and easy -- best if you make your own sauce, but any quality jar sauce would cut prep time and still make this great.

A couple tips: substitue a mixture of shredded mozzarella and parmesan to cut the cheese load, stick it under the broiler for the last few minutes to get a nice brown top, and make sure you use lots of sauce so it will soak into the squash flesh. Also, like others, we preffered a smaller pasta like farfalle or penne.