Baked Acorn Squash Filled With Italian Sausage And Riatoni P

Recipe Ingredients

4 teaspoons	20ml	Acorn squash - halved, cleaned (medium)
		Olive oil - as needed
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Italian sausage - casing removed, and cut into 1/2" pieces
1 cup	62g / 2.2oz	Sliced red onion
4 cups	948ml	Basic Tomato Sauce - (see below)
1/2 lb	227g / 8oz	Rigatoni pasta - cooked until tender, tossed in olive oil and cooled
1/2 lb	227g / 8oz	Mozzarella cheese - cut 1/2" cubes
1 tablespoon	15ml	Finely-chopped fresh parsley leaves
		Basic Tomato Sauce
1 tablespoon	15ml	Olive oil
1/2 cup	31g / 1.1oz	Chopped onion
2 tablespoons	30ml	Finely-chopped garlic
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground white pepper
2 1/2 cups	592ml	Chopped peeled tomatoes with juice
1/4 cup	36g / 1.3oz	Chopped fresh basil
1/2 cup	118ml	Chicken stock
		Freshly-ground black pepper - to taste
1		Sugar

Recipe Instructions

Preheat the oven to 350 degrees. Season the squash with olive oil, salt and pepper. Place on a baking sheet, flesh-side up and add 1/2 cup water to the pan. Cover with alluminum foil and bake until tender, about 1 hour. Remove from the oven and cool completely.

In a large saute pan, over medium heat, brown the sausage and onions, about 6 to 8 minutes. 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 mixture into the cavity of each squash. Place the filled squashes on a baking sheet and place in the oven. Bake until 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 onions, garlic, salt, and white pepper 3 minutes. Add tomatoes and basil; cook, stirring, 3 minutes. Stir in stock and 18 turns black pepper; simmer 2 minutes. Season with sugar if acidic and cook 1 minute.

Source:
"EMERIL LIVE with Emeril Lagasse - (Show # EM-1D75) - from the TV FOOD - NETWORK"

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