Recipe information
Ingredients for - Twice-Baked Acorn Squash
1. 2 medium acorn squash (1-1/2 pounds each) -
4. 10 tablespoons shredded Parmesan cheese, divided -
5. 2 tablespoons thinly sliced green onion -
8. Dash to 1/8 teaspoon cayenne pepper -
How to cook deliciously - Twice-Baked Acorn Squash
1. Stage
Cut squash in half; discard seeds. Place squash upside down on a baking sheet coated with cooking spray.
2. Stage
Bake at 350° for 50-55 minutes or until tender. Scoop out squash, leaving a 1/4-in. shell.
3. Stage
In a large bowl, combine the squash pulp, spinach, bacon, 6 tablespoons Parmesan cheese, green onion, butter, salt and cayenne.
4. Stage
Spoon into shells. Sprinkle with remaining Parmesan cheese. Bake at 350° for 25-30 minutes or until heated through and top is golden brown.
