Twice Baked Acorn Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 medium to large acorn squash1 10 oz package of frozen, chopped spinach (unthaw in fridge the night before and squeeze excess water out before you mix it in)3/4 cup grated parmesan cheese6 hard boiled eggs, finely chopped (I use a pastry blender to mash the cooked eggs into pea sized pieces)1/2 medium yellow onion, finely chopped1/2 stick butter, softened1 12-16 oz package of bacon, cooked and chopped into pieces1/2 tsp salt1/2 tsp cayenne pepper1/4 tsp paprika
Preheat oven to 350 degrees
Cut both squash in half, remove seeds (like cleaning out a pumpkin) and place cut side down on a cookie sheet for 50 min or until cooked through and easy to scrape.
TIP: I line my cookie sheet with parchment so clean up is super easy.
TIP: While the squash is cooking, I boil the eggs and cook the bacon so they are ready when the squash is.
When the squash is cooked, scrape the pulp out leaving enough of the edge in there to keep it sturdy when you refill it with the mixture.
In a large bowl, mix pulp with the rest of the ingredients. Fill the mixture in the prepared squash.
TIP: I leave the squash on the same pan and parchment so clean up is fast and uses minimal dishes.
Bake for 30 min or until heated through.
Serve immediately or cool and store in the fridge for up to 3 days.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DANIELLEBREEN.
Cut both squash in half, remove seeds (like cleaning out a pumpkin) and place cut side down on a cookie sheet for 50 min or until cooked through and easy to scrape.
TIP: I line my cookie sheet with parchment so clean up is super easy.
TIP: While the squash is cooking, I boil the eggs and cook the bacon so they are ready when the squash is.
When the squash is cooked, scrape the pulp out leaving enough of the edge in there to keep it sturdy when you refill it with the mixture.
In a large bowl, mix pulp with the rest of the ingredients. Fill the mixture in the prepared squash.
TIP: I leave the squash on the same pan and parchment so clean up is fast and uses minimal dishes.
Bake for 30 min or until heated through.
Serve immediately or cool and store in the fridge for up to 3 days.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DANIELLEBREEN.
Nutritional Info Amount Per Serving
- Calories: 546.9
- Total Fat: 35.6 g
- Cholesterol: 324.8 mg
- Sodium: 1,375.1 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 7.5 g
- Protein: 25.5 g
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