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."
- 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
- Cut squash in half; discard seeds. Place squash upside down on a baking sheet coated with cooking spray.
- Bake at 350° for 50-55 minutes or until tender. Scoop out squash, leaving a 1/4-in. shell.
- In a large bowl, combine the squash pulp, spinach, bacon, 6 tablespoons Parmesan cheese, green onion, butter, salt and cayenne.
- 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
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