This Cheesy Pasta Stuffed Roasted Squash recipe is a colorful and versatile dish perfect for supper, a side dish, or a dinner party starter.
One Fall I went to a farm that had a huge display of fall/winter squash. These are just some of the squash I left with…
I spent an entire day coming up with recipes (not thinking when I bought them that I’d have to find a way to serve them).
Tyler Florence stuffed acorn squash with tortellini in one of his cookbooks. I thought that was a fabulous idea, but I wanted something that could either be a side dish for holidays or served alone as a main meal. This was my take on Tyler’s dish.
To stuff my roasted squash, I used my Stove top Mac and Cheese recipe, topped it with cheese, and stuck it under the broiler for a few minutes to melt and brown the cheese. I used white cheddar, but you can use any cheese you want.
Why This Recipe Works
- You can use any type of squash for this recipe, making it easy and convenient
- Spraying the squash with low-fat cooking spray stops the squash from becoming soggy when roasted.
- Stuffing the squash with a stovetop recipe for Mac n Cheese makes this an easy and delicious option for lunch or dinner.
How to Make Cheesy pasta Stuffed Roasted Squash
- Cut the squash in half and de-seed.
- Coat the outside of the squash with cooking oil spray.
- Roast for around 45 minutes.
- Stuff with mac n cheese, top with shredded cheese.
- Broil to brown the cheesy topping.
- Serve and enjoy!
Step by Step Instructions
Start by cutting the squash in half.
Remove the seeds.
Coat the squash in cooking spray.
I use a cooking spray to coat the squash. I do this because, in my experience, squash tends to absorb oil like a sponge which can make it greasy. I also don’t season it because salt takes the moisture out of foods and sometimes a lot of liquid comes out of squash when cooked.
Place the squash on a baking tray and roast it for 45 minutes.
Remove any cooking liquid and transfer it to an oven-safe serving dish.
Stuff each one with a generous mound of the mac and cheese and top with shredded cheese.
Place under the broiler for a few minutes to melt & brown the cheese. Serve hot.
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Let’s Make Cheesy Pasta Stuffed Roasted Squash
- Stove top Mac and Cheese Recipe can be found at https://www.errenskitchen.com/stove-top-mac-
- 2 squash Sweet Dumpling or acorn squash work well
- 1 cup shredded cheddar cheese (or cheese of your choice)for topping.
- preheat the oven to 400F/200C
- Start by cutting the top off the squash in half and removing the seeds
- Coat with cooking spray.
- Place on a baking sheet with the tops and roast for 45 minutes
- Remove any cooking liquid and season with salt & pepper.
- Transfer to an oven safe serving dish. Stuff each one with a generous mound of the mac and cheese and top with shredded cheese.
- Place under the broiler for a few minutes to melt & brown the cheese.
- Serve hot.
Tips + Notes
- I use a cooking spray to coat the squash. I do this because, in my experience, squash tends to absorb oil like a sponge which can make it greasy. I also don’t season it because salt takes the moisture out of foods and sometimes a lot of liquid comes out of squash when cooked.
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.