Imagine a dish that combines the sweet, caramelized goodness of roasted squash with the irresistible allure of gooey, melted cheese and perfectly cooked pasta. This Cheesy Pasta Stuffed Roasted Squash is not just a meal; it's a culinary experience that transforms humble ingredients into a restaurant-worthy masterpiece. Whether you're a vegetarian looking for a show-stopping dinner or simply craving a comforting, indulgent dish, this recipe promises to elevate your home cooking game and leave everyone at the table asking for seconds.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 2 medium acorn squashes, halved
- 1 cup cooked pasta
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Carefully cut the acorn squashes in half lengthwise. Use a spoon to scoop out the seeds and stringy pulp, creating a clean cavity for stuffing.
- Brush the inside of each squash half with olive oil. Season the interior generously with salt and pepper.
- Place the squash halves cut-side down on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes until the squash is tender when pierced with a fork.
- While the squash roasts, prepare the cheese and pasta filling. In a mixing bowl, combine cooked pasta, ricotta cheese, half of the mozzarella, and half of the Parmesan cheese. Season with salt and pepper, mixing thoroughly.
- Remove the squash from the oven and carefully flip the halves cut-side up. Fill each squash cavity with the prepared pasta and cheese mixture.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top of each stuffed squash half.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and slightly golden brown.
- Remove from the oven and let rest for 5 minutes before serving. The cheese will be hot and bubbling.
- Serve immediately, garnishing with fresh herbs like basil or parsley if desired.
Tips
- Choose the right squash: Look for acorn squashes that are firm and have a deep, rich color. Uniform size ensures even cooking.
- Don't rush the roasting: Allowing the squash to roast fully ensures a tender, caramelized base that enhances the overall flavor.
- Season generously: The salt and pepper inside the squash cavity are crucial for building depth of flavor.
- Pasta prep matters: Use slightly al dente pasta so it doesn't become mushy when mixed with the cheese and baked again.
- Cheese selection: Feel free to experiment with different cheese combinations. A mix of sharp and mild cheeses can add complexity to the dish.
- Make it ahead: You can prepare the stuffed squash in advance and refrigerate, baking just before serving for a convenient meal.
- Garnish creatively: Fresh herbs like basil or parsley not only add color but also bring a fresh contrast to the rich, cheesy filling.
Nutrition Facts
Calories: 340kcal
Carbohydrates: 28g
Protein: 22g
Fat: 19g
Saturated Fat: 10g
Cholesterol: 60mg
