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Mac 'n Cheese Stuffed Squash
Mac 'n Cheese Stuffed Squash

Mac 'n Cheese Stuffed Squash

1 Review(s)
Cook Minutes 55 Min
Prep : 45 Min Cook: 10 Min
A completely original version of mac and cheese!
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 acorn squash, cut lengthwise in half, seeded
2 Tbsp. Kraft Zesty Italian Dressing
1 pkg. (225 g) Kraft Dinner Macaroni and Cheese
1/2 lb. (225 g) Italian sausage, removed from casings
3 Tbsp. fresh sage leaves, divided
1 small red apple, chopped
1/2 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese
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Step 1
Heat oven to 425ºF.
Step 2
Brush cut sides of squash halves with dressing; place, cut sides down, on parchment-covered rimmed baking sheet. Bake 25 min. or until tender.
Step 3
Meanwhile, prepare Kraft Dinner in large saucepan as directed on package. While Macaroni is cooking, crumble sausage into medium skillet; cook over medium-high heat 5 to 7 min. or until done, stirring occasionally. Drain. Reserve 4 small sage leaves for garnish; chop remaining sage leaves.
Step 4
Scrape pulp from squash halves into large bowl, leaving 1/4-inch-thick shells. Add Dinner, sausage, chopped sage and apples to squash; mix well. Spoon into shells; top with shredded cheese.
Step 5
Bake 10 min. or until filling is heated through and cheese is melted. Garnish with reserved sage leaves.
Kraft Kitchen Tips!
Preparing Acorn Squash for Stuffing
To prevent filled squash shells from tipping over in the oven, cut thin slice off bottom of each empty shell before filling and baking as directed.
Selecting and Storing Acorn Squash
Acorn squash are a popular variety of hard-skinned winter squash. Choose squash that are heavy for their size. The rinds should be hard, deep-colored and free of spots. Store in a cool, dark, well-ventilated place up to 1 month.
Apple Varieties
Look for apples that are firm and well colored with smooth, blemish-free skins. Choose the variety that best suits your needs. All-purpose apples for both eating raw and cooking uses include Cortland, Granny Smith, Jonathan, Fuji, Gravenstein, Empire, Jonagold, McIntosh, Pippin, Spy and Winesap. Best snacking apples are Gala, Golden Delicious and Red Delicious. When cooking, use Rhode Island Greening, Rome Beauty or York Imperial.
Calories From Fat
% Daily Value
Fat 21 g
Saturated fat 7 g
35 %
Cholesterol 35 mg
Sodium 1120 mg
49 %
Carbohydrate 72 g
Fibre 6 g
Sugars 13 g
Protein 21 g
Vitamin A
15 %
Vitamin C
45 %
25 %
25 %
4 servings, 1/4 recipe (343 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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