- Cooking Time: 90
- Servings: 4-6
- Preparation Time: 30
BackstoryMy husband and teenage son are not big squash fans. I had an acorn squash to use from a CSA box and threw a few other things with it. And this was the result. They loved it and asked me to make it again.
This is an easy way to serve squash to your family. Any type can be used.
To simplify use pre-cut squash and sauce. You can even cook the squash a day or two in advance and covered in the fridge until you are ready.
- Noodles of your choose- Hubby loves egg noodles but penne work really well too
- Mozzarella Cheese or blend
- Green onion
- Sauce of your choice - Stay away from overly sugared sauces since the squash will already be naturally sweet.
- Italian Sausage - Something with a lot of fennel seed is perfect here.
- The amounts depend on your casserole dish size.
- Halve squash, seed, and place in roasting pan. Add about an inch of water. Drizzle on olive oil, salt and pepper, and place a few cloves of garlic inside the squash halves. Bake @ 425 until tender but still firm.
- Boil noodles, drain and set aside while the squash bakes.
- Also during this time cook the sausage.
- When the sausage is almost done, add diced onion to taste.
- Let the squash cool. The squash can easily be baked the day before and tucked away in the fridge until you are ready to make the casserole.
- Once the squash is cool, dice up the "meat" of the squash. Discard the peel.
- Mix cheese, noodles, sausage, and red sauce. Fold in squash. Be careful not to over stir or it will become mush.
- Cover with a layer of cheese.
- Bake @ 350 for 30 minutes or until bubbly.