INGREDIENTS
- 4 medium acorn squash (1-1/2 lbs each)
- 2 packages (10 oz) frozen chopped spinach, thawed and squeezed dry
- 6 bacon strips, cooked and crumbled
- 2/3 cup Parmesan or Romano cheese, grated
- 6 tbsp butter, softened
- 2 green onions, thinly sliced
- 1/4 tsp salt
- 1/4 tsp ground red peppers
- 1/4 cup soft bread crumbs
- 2 tbsp Parmesan or Romano cheese, grated
DIRECTIONS
- 1.Preheat oven to 350 degrees.
- 2.Cut squash in half lengthwise; discard seeds. Place squash cut side down on a baking sheet coated with cooking spray or large baking pan.
- 3.Bake for 30 minutes. Turn cut side up and bake covered for 20 minutes or until tender.
- 4.Scoop out squash pulp leaving a 1/4-inch-thick shell.
- 5.In a large bowl, combine the squash pulp, spinach, bacon, 2/3 cup cheese, butter, green onion, salt and red pepper. Spoon into shells.
- 6.Combine breadcrumbs and remaining Parmesan cheese. Bake at 350 degrees for 25-30 minutes or until heated through and top is golden brown.