Twice-baked acorn squash cooks up tender, creamy and delicious in this easy side dish—and it's a great way to use both bacon bits or turkey bacon bits!
What You Need
Original recipe yields 4 servings
2 acorn squash (2 lb.), cut in half, seeded
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
3 Tbsp. OSCAR MAYER Turkey Bacon Bits
3 Tbsp. butter or margarine, softened
1 green onion, thinly sliced
1/8 tsp. ground red pepper (cayenne)
2 Tbsp. fresh bread crumbs
1 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Heat oven to 350°F.
Place squash, cut sides down, in 13x9-inch baking dish. Bake 50 to 55 min. or until tender.
Scoop out pulp, leaving 1/4-inch-thick shells. Place shells, cut sides up, in same baking dish. Combine pulp with spinach, shredded cheese, bacon bits, butter, green onions and pepper. Spoon into squash shells. Mix bread crumbs and Parmesan; sprinkle over filling.
Bake 25 to 30 min. or until heated through.
Serve this irresistible vegetable side dish along with your favorite lean meat at your next get-together.
Prepare and stuff squash halves, except do not top with crumb mixture. Refrigerate up to 4 hours. When ready to serve, top with crumb mixture. Bake at 350°F for 40 to 45 min. or until heated through.
Prepare using OSCAR MAYER Real Bacon Bits.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.