Twice Baked Squash Recipe

Name: Twice Baked Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium acorn squash; 1 (10 oz.) pkg. chopped spinach; 3/4 c. grated Parmesan cheese; 2 hard-boiled eggs, chopped fine; 1/4 c. oleo, softened; 4 slices bacon, crisp, crumbled and drained; 2 Tbsp. green onion, chopped; 1/4 tsp. salt; 1/8 tsp. ground red pepper; 1/4 c. soft bread crumbs

Servings: persons

2 medium acorn squash
1 (10 oz.) pkg. chopped spinach
3/4 c. grated Parmesan cheese
2 hard-boiled eggs, chopped fine
1/4 c. oleo, softened
4 slices bacon, crisp, crumbled and drained
2 Tbsp. green onion, chopped
1/4 tsp. salt
1/8 tsp. ground red pepper
1/4 c. soft bread crumbs

1
Cut squash in half.
2
Remove and discard seeds.
3
Place squash, cut side down, in a 13 x 9-inch baking pan.
4
Cover and bake at 350u00b0 for 45 to 60 minutes until tender.
5
Remove squash pulp, leaving a 1/4-inch shell.
6
In a large mixing bowl, combine squash pulp, spinach, 1/2 cup cheese, eggs, oleo, bacon, green onion, salt and red pepper.
7
Fill the squash shells with squash mixture. Combine remaining cheese and bread crumbs and sprinkle on top of squash.
8
Place in baking pan.* Bake at 350u00b0 for 25 to 30 minutes.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium acorn squash, 1 (10 oz.) pkg. chopped spinach, 3/4 c. grated Parmesan cheese, 2 hard-boiled eggs, chopped fine, and more.

Yes, Twice Baked Squash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Twice Baked Squash

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