1. Bake acorn squash in oven just until tender. If you are using eggplant, peel and cube the eggplant and toss with a bit of olive oil, roasting until slightly tender. 2. Cook pasta al dente per package instructions. 3. Saute in large skillet over medium to med.-high heat onion, pepper, and garlic about 4 minutes. 4. Add zucchini, acorn squash or eggplant and saute until squash is lightly browned and onions are tender about 6 minutes. 5. Lower heat to medium low. 6. Add seasonings and sundried tomatoes and mix well. 7. Add precooked pasta, pesto, parmesan cheese and mix well. 8. Heat until well blended and pasta has absorbed some of the pesto, about 5 minutes. 9. Add fresh mozzarella. 10. Adjust spices to your personal taste. 11. Buono Gusto! ---------------------------------------------------------------------------
Nutrition
Ingredients
