Twice Baked Acorn Squash
|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|
|Ground red pepper||1⁄8 Teaspoon|
|Soft bread crumbs||2 Tablespoon|
|Parmesan and romano cheese||1 Tablespoon, grated|
Halve squash lengthwise.
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.