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Twice-Baked Acorn Squash Recipe
Twice-Baked Acorn Squash Recipe photo by Taste of Home
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Twice-Baked Acorn Squash Recipe

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4.5 10 11
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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."
TOTAL TIME: Prep: 1 hour 20 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 1 hour 20 min. Bake: 25 min.
MAKES: 4 servings

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

Nutritional Facts

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

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. Yield: 4 servings.
Originally published as Twice-Baked Acorn Squash in Light & Tasty December/January 2002, p10


Reviews for Twice-Baked Acorn Squash

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
pattibourey
Reviewed Jan. 19, 2014

"Very tasty! I love the addition of spinach. Will definitely be making this again."

MY REVIEW
Jan2
Reviewed Oct. 27, 2013

"ignore. Triple post!"

MY REVIEW
Jan2
Reviewed Oct. 27, 2013

"Ignore. Triple post!"

MY REVIEW
Jan2
Reviewed Oct. 27, 2013

"Made this last night. Halved recipe (1 squash). Couldn't find my spinach, so used frozen swiss chard. Also, had no fresh parm. so used Monterey Jack, + 2 - 3 tsp of the dried parm. This is a keeper...will be making it again."

MY REVIEW
calsocal
Reviewed Oct. 25, 2013

"This site is lame. I tried to share this recipe on my Facebook page, but couldn't because of the way your privacy settings are set. I guess you don't want the potential traffic from all the viral hits you could get from people sharing through social media. The recipe was the one I was looking for, though. Still, either your website people are jerks or just dumb."

MY REVIEW
GranBTX
Reviewed Jan. 7, 2013

"I have made a lower fat version of this for several years now - I omit the bacon --add 1/2 cup finely diced onion to the filling, increased the salt to 3/4 tsp and the cayenne to 1/2 tsp, cut the parmesan by 2 Tblsp in the filling (used the canister type grated parmesan), and sprinkle 1/2 Tblsp cheese - over the top when I bake them - really a very good dish!!"

MY REVIEW
ConnieK
Reviewed Nov. 22, 2012

"I love acorn squash and was looking for lightened up versions. This one does the trick. The flavor is so good and makes enough for left-overs."

MY REVIEW
cvt
Reviewed Oct. 15, 2011

"I've never had acorn squash before. This was delicious. Even the picky hubby liked it."

MY REVIEW
azneongirl
Reviewed Nov. 6, 2009

"Was so simple and delicious! Even my 10 year old liked it!"

MY REVIEW
Cookin4MyFam
Reviewed Oct. 27, 2009

"My husband enjoyed this recipe. Very good flavor. I am still trying to acquire at taste for squash. I always expect it to be sweet."

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