Twice Baked Squash

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PREP TIME: 30 minutes
SERVES: 4
TOTAL COOKING TIME: 60 minutes
INGREDIENTS
  • 4 medium acorn squash (1-1/2 pounds each)
  • 2 packages (10 oz.) frozen chopped spinach, thawed and squeezed dry
  • 6 bacon strips, cooked and crumbled
  • 2/3 cup shredded Parmesan or Romano cheese
  • 6 tbsp butter, softened
  • 2 thinly sliced green onions
  • 1/4 teaspoon salt
  • 1/4 tsp ground red peppers
  • 1/4 cup soft bread crumbs
  • 2 tbsp grated Parmesan or Romano cheese
DIRECTIONS
  • Preheat oven to 350 degrees.
  • Cut squash in half lengthwise; discard seeds. Place squash cut side down on a baking sheet coated with cooking spray or large baking pan.
  • Bake for 30 minutes. Turn cut side up. Bake covered for 20 minutes or until tender.
  • Scoop out squash pulp leaving a 1/4-inch-thick shell.
  • In a large bowl, combine the squash pulp, spinach, bacon, 2/3 cup cheese, butter green onion, salt and red pepper. Spoon into shells.
  • Combine bread crumbs and 2 tbs remaining Parmesan cheese. Bake at 350 degrees for 25-30 minutes or until heated through and top is golden brown.
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