MAC ‘N CHEESE STUFFED WINTER SQUASH

Ingredients:

Directions:

  • Heat oven to 425ºF.
  • Brush cut sides of squash halves with dressing; place, cut sides down, on parchment-covered rimmed baking sheet. Bake 25 min. or until tender.
  • Meanwhile, prepare Dinners in large saucepan as directed on package. While Macaroni is cooking, crumble sausage into medium skillet; cook until done, stirring occasionally. Drain. Reserve 8 small sage leaves for garnish; chop remaining sage leaves.
  • Scrape pulp from squash halves into large bowl, leaving 1/4-inch-thick shells. Add Dinners, sausage, chopped sage and apples to squash; mix well. Spoon into squash shells; top with shredded cheese.
  • Bake 10 min. or until filling is heated through and cheese is melted. Garnish with reserved sage leaves.

Preparing Acorn Squash for Stuffing

  • To prevent filled squash shells from tipping over in the oven, cut thin slice off bottom of each empty shell before filling and baking as directed.

Selecting and Storing Acorn Squash

  • Acorn squash are a popular variety of hard-skinned winter squash. Choose squash that are heavy for their size. The rinds should be hard, deep-colored and free of spots. Store in a cool, dark, well-ventilated place up to 1 month.

 

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