STUFFED ACORN SQUASH - EMERIL

Steps:

• Preheat the oven to 350°F.
• Season the squash with olive oil, salt and pepper.
• Place on a baking sheet, flesh side up and add 1/2 cup water to the pan.
• Cover with aluminum foil and bake until tender, about 1 hour.
• Remove from the oven and cool completely.
• In a large saute pan, over medium heat, brown the sausage and onions, about 6 to 8 minutes.
• In a large mixing bowl, toss the sausage and onions with the tomato sauce, pasta, and cheese.
• Season with salt and pepper.
• Mix well.
• Spoon the pasta mixture into the cavity of each squash.
• Place the filled squashes on a baking sheet and place in the oven.
• Bake until the squash is heated through and the cheese melts, about 20 minutes.
• Place the filled squash in the center of each plate.
• Garnish with parsley and serve.
• Tomato Sauce: Heat oil in a large skillet and sauti onions, garlic, salt, and white pepper 3 minutes.
• Add tomatoes and basil; cook, stirring, 3 minutes.
• Stir in stock and 18 turns black pepper; simmer 2 minutes.
• Season with sugar if acidic and cook 1 minute.