Twice-Baked Squash
Twice-baked acorn squash filled with a savory mixture of spinach, Parmesan, bacon, and green onion, offering rich flavors perfect as a warm side dish for family or entertaining.
Ingredients
- 2 medium acorn squash ⓘ
- 1 (10 oz.) package frozen chopped spinach, thawed and drained ⓘ
- 3/4 cup grated Parmesan cheese ⓘ
- 2 hard-cooked eggs, chopped ⓘ
- 1/4 cup margarine, softened ⓘ
- 4 slices bacon, crisp, drained, and crumbled ⓘ
- 2 tablespoons chopped green onion ⓘ
- 1/4 teaspoon salt ⓘ
- 1/8 teaspoon ground red pepper ⓘ
Instructions
- Halve the acorn squash and remove the seeds; discard.
- Place the squash halves, cut side down, in a 13 x 9 x 2-inch baking pan.
- Cover and bake in a 350°F oven for 45 to 60 minutes until tender, or microwave on High for 20 to 30 minutes until squash is tender.
- Remove squash pulp, leaving a 1/4-inch shell.
- In a large mixing bowl, combine the squash pulp, thawed and drained spinach, 1/2 cup of Parmesan cheese, softened margarine, crumbled bacon, chopped green onion, salt, and red pepper.
- Fill the squash shells with the prepared mixture.
- Combine the remaining Parmesan cheese with bread crumbs and sprinkle on top of the filled squash.
- Place the squash back in the baking pan and bake in a 350°F oven for 25 to 30 minutes until heated through.
Tips & Substitutions
For a creamier filling, consider adding a splash of cream or Greek yogurt. If you don't have acorn squash, butternut squash works well too. You can substitute the bacon with turkey bacon or omit it for a vegetarian option. Using fresh spinach instead of frozen can enhance flavor, but it may require additional cooking time to wilt.
Serving Suggestions
Serve the twice-baked squash as a hearty main dish or as a flavorful side. It pairs beautifully with roasted meats or a fresh green salad. For a complete meal, consider serving it alongside Easy Boston Baked Beans or a light soup. Garnish with additional green onions or a sprinkle of paprika for a pop of color.
Storage & Reheating
Leftover twice-baked squash can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F for about 15-20 minutes or until heated through. You can also microwave individual servings for a quicker option, covering with a damp paper towel to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Twice-Baked Squash contains roughly 205 calories, with 7g protein, 26g carbohydrates, and 8g fat. It is an excellent source of vitamin C (40% of the Daily Value), and a good source of protein and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the squash filling a day in advance. Simply assemble the stuffed squash, cover, and refrigerate. When ready to serve, bake them directly from the fridge, adding a few extra minutes to the cooking time to ensure they are heated thoroughly.
What can I use instead of Parmesan cheese?
If you don't have Parmesan cheese, you can substitute with Pecorino Romano for a sharper flavor, or use a dairy-free cheese alternative for a vegan option. Just keep in mind that the flavor profile may change slightly, but it will still be delicious.
Is it possible to freeze the stuffed squash?
Yes, you can freeze the stuffed squash before baking. Wrap each stuffed half tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 2 months. When ready to eat, thaw in the refrigerator overnight and bake as directed, adding time if still cold.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).