Parmesan and bacon give richness to the squash and spinach filling in this stunning side dish.
Recipe from Better Homes and Gardens
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
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.
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.
Return filled squash halves to same baking dish. Bake, uncovered, for 25 to 30 minutes or until heated through. Makes 4 servings.
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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