Acorn Squash Pasta Bake



Serving size

2 ounces pasta with sauce
60 Minutes

This recipe can be multiplied and makes great leftovers.

Acorn Squash Pasta Bake


3 tsp. Olive oil (divided)
12 ounces Acorn squash (about 1 small)
1 large White onions (sliced)
3 cup Water
1/2 tsp. Dried rosemary
1/8 tsp. Salt
1 to taste Black pepper
1 ounce Parmesan cheese (grated)
4 quart Water
4 ounce Whole Wheat Pasta (or gluten-free pasta, shape of your choice)
4 ounce Cheese, mozzarella, low moisture, part-skim, shredded


Preheat the oven to 325°F.

Cut the acorn squash in half lengthwise. Scoop out the seeds and discard.

Place 1 teaspoon olive oil in a large skillet and swirl.

Place the squash in the pan cut side down and place the pan in the oven. Roast for 45 minutes. Remove and let cool.

Scoop the flesh out the squash and set aside. Dice the peel and set aside.

Place the remaining 2 teaspoons olive oil in a large skillet over medium heat.

Add the onions and cook, tossing frequently, for about 10 minutes. Adjust the heat so the onions don't brown.

Add the squash and the diced peel to the pan with the 3 cups water, rosemary and pepper.

Simmer over medium-low heat for about 20 minutes. Stir frequently.

While sauce is simmering place the water in a large pot over high heat.

When the water boils add the noodles and cook until al dente (about 20 minutes).

Drain the pasta and add to the sauce with the grated Parmigiano.

Preheat the oven to broil.

Toss the pasta well and place each serving in an oven proof bowl.

Top with the shredded mozzarella.

Place in the oven under the broiler for about 2 minutes until the cheese melts.


Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish. Shred your own mozzarella from a block of cheese or check to make sure that pre-shredded cheese is gluten-free, as some anti-caking agents contain gluten.


This is NOT a low sodium recipe.

Recipe Notes

This is a warm, rich, and very filling meal just made for chilly Autumn days. You can use a butternut squash for this too but they are generally much larger and you would have to double the rest of the ingredients in the recipe (making four servings). I had originally thought about making this recipe using leeks but decided on the more economical white onions. Leeks would bring more sweetness to the dish as well as a lot more fiber.

"Autumn is a second spring when every leaf is a flower."

Albert Camus