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Twice Baked Acorn Squash

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  Acorn squash 2 Medium
  Frozen chopped spinach 10 Ounce, thawed and drained (1 Package)
  Parmesan cheese/Romano cheese 1⁄3 Cup (5.33 tbs), grated
  Bacon slices 3 , cooked crisp and crumbled
  Margarine/Butter, softened 3 Tablespoon
  Sliced green onion 2 Tablespoon
  Salt 1⁄8 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Soft bread crumbs 2 Tablespoon
  Parmesan and romano cheese 1 Tablespoon, grated

Halve squash lengthwise.
Remove seeds.
Place squash in large baking dish, cut side down.
Bake in 350°F convection oven on rack #2 or #3 offset for 35 to 40 minutes (or bake in preheated 350°F radiant bake oven 50 to 55 minutes) or until tender.
Scoop out the squash pulp, leaving /4-inch-thick shells.
For filling: In large mixing bowl combine squash pulp, spinach, 1/3 cup Parmesan cheese, crumbled bacon, margarine, green onion, salt and red pepper.
Spoon into squash shells.
For topping: In small bowl combine bread crumbs and 1 tablespoon Parmesan cheese.
Sprinkle over filling.
Return squash halves, stuffed sides up, to same baking dish.
Bake in the 350°F convection oven 20 to 25 minutes (or bake in the 350°F radiant bake oven 25 to 30 minutes) or until filling is heated through.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1308 Calories from Fat 494

% Daily Value*

Total Fat 55 g85.1%

Saturated Fat 16.5 g82.3%

Trans Fat 0 g

Cholesterol 42.8 mg14.3%

Sodium 1606 mg66.9%

Total Carbohydrates 185 g61.7%

Dietary Fiber 30.7 g122.9%

Sugars 3.4 g

Protein 42 g84.8%

Vitamin A 704.3% Vitamin C 431.3%

Calcium 141.7% Iron 112.5%

*Based on a 2000 Calorie diet

Twice Baked Acorn Squash Recipe