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2002 Twice-Baked Acorn Squash


Of all the winter squashes, acorn is my favorite and this side dish won't disappoint - it's delicious!

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Rate this recipe 4.7/5 (3 Votes)


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


Servings 4
Preparation time 5mins
Cooking time 80mins
Adapted from


Step 1

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

Bake at 350°F for 50 to 55 minutes or until tender. Scoop out squash, leaving a 1/4-inch 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°F for 25 to 30 minutes or until heated through and top is golden brown.

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