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Main dishes

Twice-Baked Squash

Twice-Baked Squash recipe
Recipe and Photo by: Better Homes and Gardens
Baked squash pulp is mixed with spinach, Parmesan and bacon, then stuffed back into its jacket with more cheese for another bake. As sides go, it's tops!
time
prep:
20 min
total:
1 hr 35 min
servings
total:
Makes 4 servings.

What You Need

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 (cayenne)
2
tablespoons  soft bread crumbs
1
 tablespoon grated Parmesan or Romano cheese

Make It

1. 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.

2. 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.

3. Return filled squash halves to same baking dish. Bake, uncovered, for 25 to 30 minutes or until heated through. Makes 4 servings.

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