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Pasta Stuffed Squash

The Red Kuri squash (as seen in the photo at the bottom of the page) is a small variety that's easy to handle. Perfect for stuffing! With a twist to the mac 'n cheese, here's a recipe for pasta stuffed pumpkins:

Prep Time 1 hour and 15 minutes
Serves: 6
Difficulty Level: Low
Pasta Stuffed Squash
Ingredients for stuffed sqash:
Salt and Pepper - as needed
Pancetta - 1 package (diced)
Onions - 1/2 (diced)
Macaroni - 3 1/2 cups
Spinach - 10 oz.
Parmesan cheese - 3/4 cup (grated)
Gruyere cheese - 3/4 cup (grated)
Heavy cream - 1 cup
Button mushrooms - 5 (diced)
Method of preparing the stuffed sqash:
  1. Heat oven to 400°F (200°C). Remove pumpkin tops and save them for later. Scoop out the insides and season the remaining pumpkin with salt. 
  2. Cook the pancetta until crisp, and remove from heat. In the same pan, fry onion with some salt until soft. 
  3. Boil salted water. Cook macaroni until it is almost soft. 
  4. Mix all the ingredients and add salt and pepper if needed. Pour into pumpkins. 
  5. Bake for a minimum of 1 hour until you can easily puncture the pumpkin with a fork.  preperation
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