Emeril Lagasse's video: Baked Acorn Squash with Italian Sausage and Rigatoni Emeril Lagasse

Here’s a delicious way to put an autumnal twist on a simple to prepare and super flavorful baked pasta dish with sausage and rigatoni. BAKED ACORN SQUASH WITH SAUSAGE AND RIGATONI SERVES 8 4 medium acorn squash, halved lengthwise and seeded Olive oil Salt and freshly ground pepper 1 pound Italian sausage, casings removed, and cut into ½-inch pieces 1/4 cup finely chopped red onion Crushed red pepper flakes 1 teaspoon minced garlic 2 tablespoons chopped fresh parsley, plus more for garnish Basic Tomato Sauce (recipe follows), or your favorite sauce 1/2 pound rigatoni pasta, cooked until al dente, drained, and rinsed with water 1/2 pound mozzarella cheese, cut into ½-inch cubes Parmesan cheese, finely grated, for garnish Preheat the oven to 350°F. Brush the cut side of each squash with olive oil and season with salt and pepper and place on a rimmed baking sheet, cut side up. Bake until fork tender, 45 to 60 minutes. Remove from oven and set aside while you prepare the filling. Heat a large saute pan over medium heat. Add sausage and cook until starting to brown, 6 to 8 minutes. Add red onion, crushed red pepper flakes, and garlic. Cook until onions are soft. Season with salt and pepper. In a large bowl, stir to combine sausage mixture, 1 ½ to 2 cups tomato sauce, and rigatoni. Spoon filling into the cavity of each squash and top evenly with mozzarella cheese. Bake until heated through and mozzarella has melted. Place 2 tablespoons tomato sauce in the center of each plate and top with a squash half. Garnish with parmesan cheese and chopped parsley and serve immediately. BASIC TOMATO SAUCE MAKES 3 CUPS 1 tablespoon olive oil 3/4 cup chopped yellow onions 1 teaspoon minced garlic 1/4 teaspoon salt 1/4 teaspoon dried basil 1/4 teaspoon dried oregano 1/8 teaspoon ground black pepper 1 (28-ounce) can whole peeled tomatoes, torn into pieces 1 (15-ounce) can tomato sauce 4 teaspoons tomato paste 1 cup chicken stock or water 1/2 teaspoon sugar Heat olive oil in a medium saucepan over medium heat. Add onions, garlic, salt, basil, oregano, and black pepper, and cook, stirring, until soft, about 4 minutes. Add tomatoes and their juices, tomato paste, stock or water, and sugar, and stir to combine. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until thickened and fragrant, about 30 minutes. Remove from heat and adjust seasoning to taste. Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved. For More Ways To Kick It Up A Notch Subscribe Here: https://www.youtube.com/user/emeril?sub_confirmation=1 Stay Connected With Emeril On: Instagram: https://www.instagram.com/emeril/?hl=en Facebook: https://www.facebook.com/Emeril/ Amazon: https://www.amazon.com/stores/EmerilLagasse/EmerilLagasse/page/C9077FD6-7285-4A34-AA59-FC3646A43590