Baked Acorn Squash with Italian Sausage and Rigatoni, Emeril Lagasse

Heres 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 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 inch cubes Parmesan cheese, finely grated, for garnish Preheat the oven to 350F. 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