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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 228.6
  • Total Fat: 15.7 g
  • Cholesterol: 39.2 mg
  • Sodium: 285.8 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 4.5 g
  • Protein: 7.8 g

View full nutritional breakdown of Twice Baked Bacon & Butternut Squash calories by ingredient
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Twice Baked Bacon & Butternut Squash

Submitted by: LJSCRIVEN
Twice Baked Bacon & Butternut Squash

Introduction

Change up your fall side dish with this awesome take on the twice baked potato. Meet my Twice Baked Bacon & Butternut Squash. First tweak? Use butternut squash. Totally screams fall. Sweet and creamy. But we can do better than that, canít we? Uh. Yeah. Add mozzarella cheese and bacon. Flavor will explode in your mouth. Change up your fall side dish with this awesome take on the twice baked potato. Meet my Twice Baked Bacon & Butternut Squash. First tweak? Use butternut squash. Totally screams fall. Sweet and creamy. But we can do better than that, canít we? Uh. Yeah. Add mozzarella cheese and bacon. Flavor will explode in your mouth.
Number of Servings: 4

Ingredients

    1 Whole butternut squash (about 6 pounds)
    1 1/2 Teaspoons kosher salt
    1/2 Teaspoon ground pepper
    3 Tablespoons butter, divided
    6 slices bacon (crumbled)
    1/2 Cup mozzarella cheese
    5 Tablespoons parsley, finely chopped, divided
    1/2 Cup Almond Flour - optional
    1/2 Cup onion (caramelized) - optional
    1/2 Cup Spinach (chopped) - optional

Directions

1. Preheat oven to 450 degrees. Wash the outside of the squash. Slice in half and scoop out seeds. Season with salt and pepper. Place in a roasting pan and fill 1/4 of the way with water. Cover with foil and roast for 30 to 45 minutes. The flesh will be tender. Take out and let cool until it can be handled. Reduce oven temperature to 425 degrees

2. Scoop out half the flesh of each squash. Add the flesh to a large bowl and mash with a potato masher. Add 3 Tablespoons butter, cheese, bacon, and 3 Tbsp parsley (optional onion and spinach). Check for seasoning and add more salt and pepper if needed. Stuff the squash shell with filling.

3. (Optional) In a small bowl, combine almond flour, remaining butter and parsley. Sprinkle over the squash. Bake for 20 to 30 minutes more. The top should be golden brown, and the squash hot all the way through.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LJSCRIVEN.






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