Baked Acorn Squash Filled with Italian Sausage and Rigatoni Pasta

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

So delicious! My five year old who is picky ate two helpings! I left out the mozzarella because my husband is dieting but it was still so good!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was fantastic. After the first bite, my husband proclaimed this a "company dish". I even left out both the pasta and the cheese because of the diet we are on, and it was still ridiculously good. Great recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Outstanding. Followed the recipe exactly except I used shredded mozzarella as that's what I had. I used sweet Italian sausage

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I liked this recipe but the white pepper was disgusting it created this horrible smell and i had to remake the sauce without using it. Other than that it was amazing. My family and I love it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I had one acorn squash that I didn't know what to do with and this was a perfect recipe. I had the other ingredients on hand. I used leftover ground turkey and meatballs cut up instead of the sausage because that's what I had, corkscrew noodles and ragu from a jar. It still came out tasty and my husband really liked it. I did scrape the acorn squash with a fork then made a nest before i stuffed it because I thought it would be easier to eat. Great recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Well worth the time and effort. All the ingredients were easily available and a good way to make a bland food (squash palatable. I did not make any changes or substitutions to the recipe. Times were accurate and the result was excellent.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I no longer eat meat, but needed a method for making acorn squash (not a favorite, so I needed to know how to prepare it. I only had one small squash for my husband and I, so I had him cut it and seed it for me. I then drizzled the olive oil over both halves, added Himalayn pink crystal salt and freshly ground black pepper to the acorn halves. I placed the acorn on a rimmed cookie sheet, added one cup of water, covered it with tin foil and in one hour, 15 minutes, it was soft. I then only had Paul Newman's Sockaroni marinaria sauce on hand, so I sauted some slices of Vidalia onions, added the sauce and then scooped out the squash and added it to the sauce mixture, along with minced garlic and fresh basil. I used Gemelli pasta; I cut fresh mozzarella pieces into a bowl, poured in some of the hot water from the pasta and then added the pasta and the squash and sauce mixture. I topped all with grated parmesan cheese and some red pepper flakes.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was actually quite impressed with this recipe. I really didn't think that it would taste as good as it did. The squash flavor went really nicely with the spicy italian sausage. I used Orzo pasta because that is what I had, and it turned out really well. Definitely will make this again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used a sweet Italian sausage, which along with the sweet squash just didn't have much flavor. Reading some other reviews and the recommendations to use a smaller pasta, I used couscous. And, using a spoon, scooped out the flesh of the squash and combined everything into a casserole to finish in the oven. I will try again with a spicy Italian sausage and try another squash like butternut that I can cube and roast in the oven.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Loved this. The whole process takes a long time, but nothing about it is complicated. I used a spicy Italian sausage, which I highly recommend--it worked great against the other milder flavors. The sauce was too watery, so I simmered it for a while to reduce it, and it was delicious. Next time I'll take the other reviewers' advice and leave out the pasta, which does seem a bit redundant with the starchy squash. It was easy to modify the recipe to only make 2 portions.