• Cooking Time: 90
  • Servings: 4-6
  • Preparation Time: 30


  • Acorn Squash
  • Egg Noodles - or any of your choice
  • Mozzarella Cheese
  • Green onion
  • Sauce of your choice
  • Italian Sausage Links
  • Garlic


  • 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 egg noodles, drain and set aside while the squash bakes.
  • Also during this time cook the sausage. Cut open links and brown 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.


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.

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