Ingredients
4 medium acorn squash, cut in half and cleaned
Olive oil
Salt
Freshly ground black pepper
1 pound Italian sausage, casing removed and cut into 1/2 inch pieces
4 cups basic tomato sauce
1/2 rigatoni pasta, cooked until tender, tossed in olive oil and cooled
1/2 pound Mozzarella cheese, cut into 1/2 inch cubes
1 tablespoon finely chopped fresh parsley leaves

Instructions
Preheat the oven to 350°F.
Season the squash with olive oil, salt and pepper. Place on a baking sheet, flesh side up and 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 sauté pan, over medium heat, brown the sausage, about 6 to 8 minutes. Remove the sausage and drain on paper towels.

In a large mixing bowl, toss the sausage 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. Place the filled squash in the center of each plate.

Garnish parsley and serve.
Makes: 4 or 8 servings

Emeril Green's Brown Rice Stuffed Acorn Squash

Ingredients:
2 acorn squash, split in half, seeds removed
2 tablespoons grapeseed oil
1 orange pepper, finely chopped
1/2 white onion, finely chopped S
alt and pepper, to taste
1 bunch Swiss or rainbow chard, ribs removed and diced, leaves chopped
4 cloves garlic, chopped
2 cups cooked brown rice
2 teaspoons chopped parsley
1 cup shredded Monterey Jack cheese

Instructions:
Place the squash, cut side down, onto a microwave safe dish. Microwave on high for 12 minutes or until then flesh is soft. Set aside. (Alternatively, you can roast the squash in a 400 degree oven for 30 minutes.) Preheat the oven to 400 degrees.

In a large sauté pan over medium high heat, add the grapeseed oil. After a minute, add the orange pepper and onion and season with salt and pepper. Once the vegetables begin to soften, add the Swiss chard ribs. Continue to cook another 2 minutes or so, and add the garlic. Stir to combine and cook only until the garlic becomes fragrant. Turn off the heat and stir in the brown rice, chopped Swiss chard leaves and parsley.

Place the acorn squash halves in a baking dish and fill each with 3/4 cup of the mixture. Sprinkle each stuffed squash with about 1/4 cup of the Monterey Jack cheese and place in the oven for 15 minutes or until the cheese begins to melt.
Serve warm with red pepper hummus or a side salad.

Yield: 4 servings

Classic American Style Potato Salad

Ingredients:
2 pounds red boiling potatoes, scrubbed
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 hard-cooked eggs
1 small celery stalk
1/4 cup chopped sweet pickle (not relish)
3 scallions
2 tablespoons chopped fresh parsley
1/2 cup mayonnaise
2 tablespoons Dijon-style mustard

Directions:
•Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly.
•Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut eggs, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.