2002 Twice-Baked Acorn Squash
By á-8242
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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