It’s Thursday, and I’m sorry to say that there is no CHOPPED today…scheduling conflicts and doctor’s appointments made it so that we had to postpone until next week.
With that being said, I decided to cook something anyway!! I had bought an acorn squash at a local stand in upstate New York when I dropped off Mom. See that post here (about the accident). ANYWAY…I had this beautiful acorn squash, and I wanted to roast it, stuff it, and EAT IT. So that’s exactly what I did.
Below is the recipe. Honestly, it was just a “find whatever is in your fridge, stuff it, and eat it” kind of recipe. If you want, you could add some cooked ground beef, maybe some bacon, or some sausage??
Christina’s Roasted, Stuffed, Acorn Squash
1 BEAUTIFUL Acorn Squash
1/2 box of Spiral Pasta (or pasta of choice)
Olive Oil (EVOO)
Salt & Pepper to taste
Italian Seasoning
Garlic Powder
1 cup Ricotta Cheese
1 & 1/2 Cup shredded Mozzarella Cheese
Preheat your oven to 425 degrees. Take your acorn squash, and cut off the top. Scoop out the seeds, and “guts”. Slice off a SMALL piece of the bottom (so that the squash sits upright without falling over).
Then – season your acorn squash. Take the EVOO and coat the inside of the acorn squash (to prevent it from burning). Season it with salt and pepper. The acorn squash tends to be a little bland (so it’ll need a little help for the natural sweetness to come out). Place the acorn squash on an aluminum foil covered cookie sheet, and with the open side UP, place it in the oven for 20 minutes (to start). If it ends up needing additional time, it’s not a big deal – probably means you got a really really thick acorn squash.
Occasionally check your squash for “done-ness” by sticking a fork in the thickest part of the squash. It should go in with ease. If it does, then you can pull it out and let it sit on the stovetop (before you stuff it).
While your squash is being cooked, begin cooking your pasta (according to package directions). When your pasta is done, drain it (don’t rinse), add the ricotta and mozzarella cheese and mix well. Season with garlic powder, and italian seasoning (to taste). Once that’s mixed, and your squash is ready, STUFF IT!!!!
Stuff the acorn squash, and top it with a little pinch of mozzarella cheese. Bake at 350 for an additional 5 to 10 minutes (to allow the cheese to fully melt on top).
Pull it from the oven, and let it stand for a couple minutes – it’ll be hot. I sliced mine in two, and ate half…the other half is for LUNCH tomorrow 🙂
NOW…Greg and I are watching the debate (yay…), and enjoying a 2011 Weyerbacher Riserva. Super sour, and delicious.
