medium acorn squash (1-½ pounds each)
package (10 ounces) frozen chopped spinach, thawed and squeezed dry
bacon strips, cooked and crumbled
tablespoons shredded Parmesan cheese, divided
tablespoons thinly sliced green onion
tablespoon butter, softened
Dash to ⅛ teaspoon cayenne pepper
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.