Twice-Baked Squash
Recipe from
Better Homes and Gardens
Parmesan and bacon give richness to the squash and spinach filling in this stunning side dish.
Servings:
Makes 4 servings.
Prep Time:
20 mins
Total Time:
1 hr 35 mins
Ingredients
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2medium acorn squashsee savings
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1-1/4 cupschopped cooked spinach or one 10-ounce package frozen chopped spinach, thawed and well drainedsee savings
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1/3 cupgrated Parmesan or Romano cheesesee savings
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3slices bacon, crisp-cooked, drained, and crumbledsee savings
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3 tablespoonsmargarine or butter, softenedsee savings
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1green onion, thinly sliced (2 tablespoons)see savings
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1/8 teaspoonsaltsee savings
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1/8 teaspoonground red peppersee savings
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2 tablespoonssoft bread crumbssee savings
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1 tablespoongrated Parmesan or Romano cheesesee savings
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
Calories 241, Total Fat 14 g, Saturated Fat 4 g, Cholesterol 12 mg, Sodium 479 mg, Carbohydrate 23 g, Protein 9 g.
Percent Daily Values are based on a 2,000 calorie diet
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