Shelly's Recipe

TWICE BAKED SQUASH

Category: Squash

2 medium acorn squash
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
1/3 cup grated parmesan or Romano cheese
3 slices bacon, cooked, drained and crumbled
3 tbsp butter, softened
1 green onion, thinly sliced
1/8 tsp salt and ground red pepper
2 tbsp soft bread crumbs
1 tbsp grated parmesan or Romano cheese

Half squash lengthwise. Remove seeds. Place squash halfes, out side down, in a large baking dish. Bake at 350 for 30 minutes. Turn cut side up. Bake, covered, for 20 to 25 minutes or until nearly tender. Scoop out squash pulp to make 1/4 inch thick shells.

In a large bowl, combine pulp, spinach and next 6 ingredients and fill into empty shells. Combine bread crumbs and cheese and sprinkle over squash. Return filled halves to same baking dish. Bake, uncovered, for 25-30 minutes or until heated through. Serves 4