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Twice Baked Acorn Squash

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Ingredients
  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
Directions

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

Cuisine: 
American
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Acorn

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