2002 Twice-Baked Acorn Squash

By boandozzy

One serving (1 filled squash half) equals 248 calories, 10 g fat (5 g saturated fat), 23 mg cholesterol, 579 mg sodium, 34 g carbohydrate, 11 g fiber, 12 g protein.

Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.

Originally published as Twice-Baked Acorn Squash in Light & Tasty December/January 2002, p10

Ingredients

• 2 medium acorn squash (1-1/2 pounds each)
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 2 bacon strips, cooked and crumbled
• 10 tablespoons shredded Parmesan cheese, divided
• 2 tablespoons thinly sliced green onion
• 1 tablespoon butter, softened
• 1/4 teaspoon salt
• Dash to 1/8 teaspoon cayenne pepper

Details

Servings 4
Preparation time 80mins
Cooking time 105mins
Adapted from tasteofhome.com

Preparation

Step 1

Cut squash in half; discard seeds. Place squash upside down on a baking sheet coated with cooking spray.

Bake at 350° for 50-55 minutes or until tender. Scoop out squash, leaving a 1/4-in. shell.

In a large bowl, combine the squash pulp, spinach, bacon, 6 tablespoons Parmesan cheese, green onion, butter, salt and cayenne.

Spoon into shells. Sprinkle with remaining Parmesan cheese. Bake at 350° for 25-30 minutes or until heated through and top is golden brown. Yield: 4 servings.