White Cheddar Pasta Stuffed Acorn Squash with Bacon Recipe

White Cheddar Pasta Stuffed Acorn Squash with Bacon

This comfort food dish is the right choice when you’re looking for a weeknight dinner with a little something special. The cheesy pasta is delicious on its own, but even better when paired with tender, roasted acorn squash.

Serves: 4Prep: 20 minutesCook: 45 minutesTotal: 1 hour 5 minutesDifficulty: Easy

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Serves: 4

Ingredients

  • 2 acorn squash, halved and seeded
  • 5 tablespoons unsalted butter, divided
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 8 ounces fusilli pasta
  • 2 1⁄2 cups water
  • 1 can (5 oz.) evaporated milk
  • 1⁄2 tablespoon corn starch
  • 1 cup shredded white cheddar cheese
  • 1⁄8 teaspoon salt
  • 2 tablespoons bacon bits
  • Fresh parsley, to serve

Directions

  • Preheat oven to 375°F.
  • In baking dish, arrange acorn squash cut side up. Drizzle each with 1 tablespoon melted butter; season with salt and pepper. Cook 45 to 60 minutes, until easily pierced with fork.
  • In Instant Pot, combine pasta, water and 1 tablespoon butter. Cook on high 2 minutes with steam release on “pressure.” Once complete, allow to release naturally. Drain any excess water.
  • On sauté mode, stir in evaporated milk, corn starch, cheddar cheese, salt and bacon.
  • Over each acorn squash halve, spoon equal amounts of pasta. Garnish with parsley.

Serves: 4

Ingredients

  • 2 acorn squash, halved and seeded
  • 5 tablespoons unsalted butter, divided
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 8 ounces fusilli pasta
  • 2 1⁄2 cups water
  • 1 can (5 oz.) evaporated milk
  • 1⁄2 tablespoon corn starch
  • 1 cup shredded white cheddar cheese
  • 1⁄8 teaspoon salt
  • 2 tablespoons bacon bits
  • Fresh parsley, to serve

Directions

  • Preheat oven to 375°F.
  • In baking dish, arrange acorn squash cut side up. Drizzle each with 1 tablespoon melted butter; season with salt and pepper. Cook 45 to 60 minutes, until easily pierced with fork.
  • In Instant Pot, combine pasta, water and 1 tablespoon butter. Cook on high 2 minutes with steam release on “pressure.” Once complete, allow to release naturally. Drain any excess water.
  • On sauté mode, stir in evaporated milk, corn starch, cheddar cheese, salt and bacon.
  • Over each acorn squash halve, spoon equal amounts of pasta. Garnish with parsley.