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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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Recipe
Cheesy Pasta Stuffed Roasted Squash
Ingredients
- 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.)
Instructions
- 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
- 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.
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