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.
Nutrition & Diet Analysis (per serving)
625
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).