2002 Twice-Baked Acorn Squash

2002 Twice-Baked Acorn Squash

Photo by Patty F.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    medium acorn squash (1-½ 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

  • ¼

    teaspoon salt

  • Dash to ⅛ teaspoon cayenne pepper

Directions

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.


Nutrition

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