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2002 Twice-Baked Acorn Squash

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Rate this recipe 4.7/5 (15 Votes)

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

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.

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