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Рецепт Baked Acorn Squash Filled With Italian Sausage And Riatoni P
by Global Cookbook

Baked Acorn Squash Filled With Italian Sausage And Riatoni P
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Ингредиенты

  • 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

Инструкции

  1. Preheat the oven to 350 degrees.
  2. 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.
  3. In a large saute/fry pan, over medium heat, brown the sausage and onions, about 6 to 8 min.
  4. 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.
  5. 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.
  6. Place the filled squash in the center of each plate. Garnish with parsley and serve.
  7. 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.
  8. This recipe yields 4 to 8 servings.