Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

Parmesan and bacon give richness to the squash and spinach filling in this stunning side dish.

Source: Better Homes and Gardens

Gallery

Recipe Summary

prep:
20 mins
bake:
1 hr 15 mins
total:
1 hr 35 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Halve squash lengthwise. Remove seeds. Place squash, cut side down, in a large baking dish. Bake in a 350 degree F. oven for 50 to 55 minutes or until nearly tender.

    Advertisement
  • Scoop out squash pulp to make 1/4-inch-thick shells. In a large mixing bowl combine squash pulp, spinach, the 1/3 cup Parmesan or Romano cheese, bacon, margarine or butter, green onion, salt, and red pepper. Fill the squash shells with the squash mixture. Combine the bread crumbs and the 1 tablespoon Parmesan or Romano cheese; sprinkle over squash.

  • Return filled squash halves to same baking dish. Bake, uncovered, for 25 to 30 minutes or until heated through. Makes 4 servings.

Nutrition Facts

241 calories; fat 14g; cholesterol 12mg; saturated fat 4g; carbohydrates 23g; protein 9g; sodium 479mg.
Advertisement