Menu
Twice-Baked Potatoes Twice-Baked Potatoes
Baked Chicken and Acorn Squash Baked Chicken and Acorn Squash
Baked Acorn Squash with Blueberry-Walnut Filling Baked Acorn Squash with Blueberry-Walnut Filling
Twice-Baked New Potatoes Twice-Baked New Potatoes
Apple-Spice Acorn Squash Apple-Spice Acorn Squash
Twice-Baked Red Potatoes Twice-Baked Red Potatoes
Waffle-Iron Acorn Squash Waffle-Iron Acorn Squash
Special Twice-Baked Potatoes Special Twice-Baked Potatoes
Apple-Stuffed Acorn Squash Apple-Stuffed Acorn Squash
Spiced Acorn Squash Spiced Acorn Squash
Twice-Baked Breakfast Potatoes Twice-Baked Breakfast Potatoes
Baked Butternut Squash Baked Butternut Squash
Honey-Spice Acorn Squash Honey-Spice Acorn Squash
Microwave Acorn Squash Microwave Acorn Squash
Honey Spiced Acorn Squash Honey Spiced Acorn Squash
Hearty Twice-Baked Potatoes Hearty Twice-Baked Potatoes
Candied Acorn Squash Slices Candied Acorn Squash Slices
Double-Baked Mashed Potatoes Double-Baked Mashed Potatoes
Acorn Squash Slices Acorn Squash Slices
Twice-Baked Deviled Potatoes Twice-Baked Deviled Potatoes

Twice-Baked Acorn Squash

10 reviews
Test Kitchen Approved
Total Time

Prep: 1 hour 20 min. Bake: 25 min.

Makes

4 servings

Updated: Sep. 12, 2022
Once you taste Holly Ogilvie's scrumptious side dish, you'll want to double your garden space for squash! "Acorn is my favorite kind of winter squash," she says from Lino Lakes, Minnesota. "It's so versatile—I use it in all kinds of recipes. And the hollowed-out shells make such pretty serving bowls."
Twice-Baked Acorn Squash
Twice-Baked Acorn Squash Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 2 medium acorn squash (1-1/2 pounds each)
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 bacon strips, cooked and crumbled
  • 10 tablespoons shredded Parmesan cheese, divided
  • 2 tablespoons thinly sliced green onion
  • 1 tablespoon butter, softened
  • 1/4 teaspoon salt
  • Dash to 1/8 teaspoon cayenne pepper

Directions

  1. Cut squash in half; discard seeds. Place squash upside down on a baking sheet coated with cooking spray.
  2. Bake at 350° for 50-55 minutes or until tender. Scoop out squash, leaving a 1/4-in. shell.
  3. In a large bowl, combine the squash pulp, spinach, bacon, 6 tablespoons Parmesan cheese, green onion, butter, salt and cayenne.
  4. Spoon into shells. Sprinkle with remaining Parmesan cheese. Bake at 350° for 25-30 minutes or until heated through and top is golden brown.

Nutrition Facts

1 each: 248 calories, 10g fat (5g saturated fat), 23mg cholesterol, 579mg sodium, 34g carbohydrate (0 sugars, 11g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.