Twice-Baked Squash

Twice-Baked Squash

Parmesan and bacon give richness to the squash and spinach filling in this stunning side dish.

by 3  people
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Related Categories:

Acorn Squash, Greens, Pork, Squash, Vegetables
Recipe from Better Homes and Gardens
SERVINGS
4
PREP TIME
20 mins

Twice-Baked Squash

Parmesan and bacon give richness to the squash and spinach filling in this stunning side dish.

Twice-Baked Squash
SERVINGS
4
PREP TIME
20 mins
by 3  people
add your rating
add a comment

Related Categories:

Acorn Squash, Greens, Pork, Squash, Vegetables
Ingredients
  • 2   medium acorn squash
  • 1 1/4  cups chopped cooked spinach or one 10-ounce package frozen chopped spinach, thawed and well drained
  • 1/3  cup grated Parmesan or Romano cheese
  • 3   slices bacon, crisp-cooked, drained, and crumbled
  • 3   tablespoons margarine or butter, softened
  • 1   green onion, thinly sliced (2 tablespoons)
  • 1/8  teaspoon salt
  • 1/8  teaspoon ground red pepper
  • 2   tablespoons soft bread crumbs
  • 1   tablespoon grated Parmesan or Romano cheese
Related Video
How to Make Basic Roasted Butternut Squash

Once you know how to make basic roasted butternut squash, you can spice it up almost any way you want┐sprinkle it with rosemary and lemon zest, toss in some caramelized shallots, or sprinkle with toasted pine nuts.

Directions
1. 
Halve squash lengthwise. Remove seeds. Place squash, cut side down, in a large baking dish. Bake in a 350 degree F. oven for 50 to 55 minutes or until nearly tender.
2. 
Scoop out squash pulp to make 1/4-inch-thick shells. In a large mixing bowl combine squash pulp, spinach, the 1/3 cup Parmesan or Romano cheese, bacon, margarine or butter, green onion, salt, and red pepper. Fill the squash shells with the squash mixture. Combine the bread crumbs and the 1 tablespoon Parmesan or Romano cheese; sprinkle over squash.
3. 
Return filled squash halves to same baking dish. Bake, uncovered, for 25 to 30 minutes or until heated through. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 241, Fat, total (g) 14, chol. (mg) 12, sat. fat (g) 4, carb. (g) 23, pro. (g) 9, sodium (mg) 479, Percent Daily Values are based on a 2,000 calorie diet
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