Acorn Squash Recipe an Italian Sausage Bake

acorn squash recipe

My homemade leftover inspired acorn squash recipe.

I combined some leftovers I had in my fridge with an acorn squash and ended up with a delicious lunch!

First I’ll tell you just what I did.  But remember this was a leftover lunch.  Much of this could be substituted for other things.  I’ve got some ideas I’ll share at the end of this recipe.

1 Acorn squash
½ cup Rotini pasta
1 leftover breakfast sausage patty
½ cup leftover spaghetti sauce
½ cup mozzarella cheese
olive oil
salt and pepper

 

Cut squash in ½ and remove the seeds.  Place in an oven safe pan and drizzle with a little olive oil and salt and pepper to taste.

Cook ½ cup rotini pasta according to the package directions.  You’ll actually end up with more than you need but just keep it in the fridge.  Heat it up tomorow add some butter, garlic salt and parmesan cheese.  oh wait…… that is a whole nuther recipe.  Back to my squash bake.

Chop your sausage patty and mix with the spaghetti sauce.

Now you are going to layer all your ingredients in the well of the squash.  Start with a spoonful of spaghetti sauce.  Top that with some pasta.  Place a pinch of mozzarella on top of that.  Top with another spoonful of spaghetti sauce.   You will probably not get a lot of layers but two layers is good.  Final layers should be spaghetti sauce then a pinch of mozzarella.

When I started this I was going to bake them in my cast iron skillet and cover with tin foil.  But then I realized that the foil would stick to the cheese and I’d lose my topping.  Who wants to lose their cheese?! Not me.  So I transferred over the squash to my deeper, still cast iron, dutch oven.  It is royal blue… aint it perty!

Cover and bake at 350 for about 1 hour 15 minutes.Check for done-ness by sticking a fork down into the squash.  Is it tender? It is done!

Remove from the oven and let sit for 3 to 4 minutes.  Serve!  Yum.  I love squash and my leftover items dressed it up nicely.

Now for adaptations.  You could use any type of winter squash.  You could substitute another type of pasta or even leave out the pasta.  I found it wasn’t really needed.  Some ricotta cheese would have been perfect!   Italian or any other type of sausage would have worked well too.

A Mexican version of this could have been made with salsa and peppers.  Oh I could see using my home canned elk with this.  Some salsa, a bit of cilantro and cheddar cheese.

If you want just plain acorn squash without all the extras;   How to cook acorn squash

elk recipe

Sharon
Who is that crazy woman who enjoys canning, a full pantry, and simplicity? Hi, I am Sharon, a simple woman in love with her hardworking husband, and home school mom of 4 sons.
Sharon
Sharon

Latest posts by Sharon (see all)

Comments

  1. I cannot figure how to ask a new question. So here I am. I have about 3 hours under my belt as a canner. Grins. I had the worst time regulating the pressure on the canner. And yes I stood in the kitchen by the stove and watched the dial. When I left the room the pressure either dropped dramatically or rose dramatically. Now I don’t know if the food is processed properly. I did the whole 1 hour and 25 minutes for the corn just not sure about the pressure. I cannot stay in the kitchen for that amount of time staring at the pressure dial. I didn’t touch or adjust the heat when these drastic fluctuations occurred. Any help with this is appreciated.