a collage of pictures of squash and the finished dish stuffed with cheesy pasta - 1 a collage of pictures of squash and the finished dish stuffed with cheesy pasta - 2 roasted squash stuffed with mac n cheese - 3 A close up of cheesy pasta stuffed squash - 4

This Cheesy Pasta Stuffed Roasted Squash recipe is a colorful and versatile dish perfect for supper, a side dish, or a dinner party starter.

roasted squash stuffed with mac n cheese ready to eat - 5

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…

various squash - 6

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 t ortellini 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

  1. Cut the squash in half and de-seed.
  2. Coat the outside of the squash with cooking oil spray.
  3. Roast for around 45 minutes.
  4. Stuff with mac n cheese, top with shredded cheese.
  5. Broil to brown the cheesy topping.
  6. Serve and enjoy!

Step by Step Instructions

Start by cutting the squash in half.

squash cut in half - 7

Remove the seeds.

halved squash with the seeds being scooped out with a spoon - 8

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.

roasted squash halves out of the oven - 9

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.

squash half stuffed with mac and cheese with grated cheese on top - 10

Place under the broiler for a few minutes to melt & brown the cheese. Serve hot.

two cheesy pasta stuffed roasted squash ready to eat - 11

Rate This Recipe

A close up of cheesy pasta stuffed squash - 12

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.

Nutrition

A close up of cheesy pasta stuffed squash - 13

Cheesy Pasta Stuffed Roasted Squash

Ingredients

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.

Notes

  • 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.

Nutrition

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