Pasta-Stuffed Roasted Butternut Squash

Instructions

1. Preheat the oven to 400°F.
2. Split the squash in half lengthwise and scoop out the seeds. Bake for 45 minutes to 1 hour until the squash feels soft when pierced with a fork. Remove the squash from the oven and let cool for 10 minutes.
3. In a large skillet, add the olive oil and onion and cook on medium-low heat for 2 minutes until the onion has softened. Add the meat, ½ teaspoon of salt, and the thyme. Cook for 2 minutes until the meat changes color. Set aside.
4. Scoop out 1½ to 2 cups of the flesh from the squash, leaving about ¾-inch around all sides. Combine the squash, milk, butter, and the remaining 1 teaspoon of salt in a food processor. Process to a creamy purée.
5. Cook the pasta according the package instructions, but drain the pasta two minutes prior to the time indicated on the box.
6. In a large bowl, combine pasta, the squash puree, the meat mixture, and half of the grated cheese.
7. Press the pasta into the cavity of the squash. Cover with the remaining grated cheese.
8. Bake for 30 minutes until the top has browned.
9. Slice the squash in halves or thirds and serve.