Twice Baked Acorn Squash Recipe

Ingredients

2 medium acorn squash (1-1/2 pounds each)1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry2 bacon strips, cooked and crumbled10 tablespoons shredded Parmesan cheese, divided2 tablespoons thinly sliced green onion1 tablespoon butter, softened1/4 teaspoon saltDash to 1/8 teaspoon cayenne pepper

Preparation

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.