Mac N’ Cheese Stuffed Acorn Squash
Serves 430 mins prep40 mins cook
This acorn squash is stuffed with delicious, creamy pasta and makes a great side dish for Thanksgiving!
0 servings
What you need
Instructions
For the Acorn Squash Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper Cut the four acorn squashes in half, then use a spoon to remove the seeds Place the squashes skin side down on the prepared baking sheet In a small bowl, whisk together the olive oil, garlic powder, black pepper, paprika, dried thyme, and salt Pour the olive oil mixture over the squashes, then flip the squashes to they are skin side up Bake for 45 minutes, then allow to cool for 10 minutes Use a spoon to carefully scoop the insides of each acorn squash (do not discard the skins), then place the insides in a food processor Pulse for 1-2 minutes until smooth Save one cup of pureed acorn squash for the Mac N’ Cheese Sauce and set the rest to the side For the Mac N’ Cheese Cook the pasta according to the box instructions, then drain the liquid from the pot after the pasta has cooked thoroughly In a medium sized saucepan, add the butter and cook over medium-low heat Add the flour one tablespoons at a time, whisking continuously Slowly add the milk to the saucepan, whisking courteously. Make sure the béchamel thickens before adding more milk. Once the béchamel sauce is thick (should coat the back of a spoon), slowly fold in the cheese After all of the cheese has been added to the sauce, mix in the 1 cup of pureed acorn squash Whisk until the squash is thoroughly combined, then add the spices Finally, pour the cheese sauce over the cooked pasta Stir to thoroughly coat the pasta and evenly distributed the cheese sauce Use a spoon to scoop the pasta into the inside of each acorn squash Top with freshly grated parmesan, smoked paprika, and parsleyView original recipe