Baked Acorn Squash with Italian Sausage and Rigatoni | Emeril Lagasse

Here’s a delicious way to put an autumnal twist on a simple to prepare and super flavorful baked pasta dish with sausage and rigatoni. BAKED ACORN SQUASH WITH SAUSAGE AND RIGATONI SERVES 8 4 medium acorn squash, halved lengthwise and seeded Olive oil Salt and freshly ground pepper 1 pound Italian sausage, casings removed, and cut into ½-inch pieces 1/4 cup finely chopped red onion Crushed red pepper flakes 1 teaspoon minced garlic 2 tablespoons chopped fresh parsley, plus more for garnish Basic Tomato Sauce (recipe follows), or your favorite sauce 1/2 pound rigatoni pasta, cooked until al dente, drained, and rinsed with water 1/2 pound mozzarella cheese, cut into ½-inch cubes Parmesan cheese, finely grated, for garnish Preheat the oven to 350°F. Brush the cut side of each squash with olive oil and season with salt and pepper and place on a rimmed baking sheet, cut side up. Bake until fork tender, 45 to 60 minutes. Remove from oven and set aside while you prepare the filling. Heat a large saute pan over