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Twice-Baked Acorn Squash Recipe

Twice-Baked Acorn Squash Recipe

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. YIELD:4 servings


  • 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


  • 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.

Nutritional 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.

Reviews for Twice-Baked Acorn Squash

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pattibourey User ID: 3847259 41388
Reviewed Jan. 19, 2014

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

Jan2 User ID: 116031 83020
Reviewed Oct. 27, 2013

"ignore. Triple post!"

Jan2 User ID: 116031 118149
Reviewed Oct. 27, 2013

"Ignore. Triple post!"

Jan2 User ID: 116031 130066
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."

calsocal User ID: 7457855 57859
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."

GranBTX User ID: 5715431 34054
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!!"

ConnieK User ID: 282614 90459
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."

cvt User ID: 5938970 118140
Reviewed Oct. 15, 2011

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

azneongirl User ID: 1085196 57858
Reviewed Nov. 6, 2009

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

Cookin4MyFam User ID: 4515320 117883
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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