Twice-Baked Squash

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

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4.0 by 2 people

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  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 1 hr 15 mins 350°F

Twice-Baked Squash

Reviews (0)

4.0 by 2 people

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Directions

  1. 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.
  2. 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.
  3. Return filled squash halves to same baking dish. Bake, uncovered, for 25 to 30 minutes or until heated through. Makes 4 servings.
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Nutrition Facts (Twice-Baked Squash)

  • Per serving:
  • 241 kcal ,
  • 14 g fat
  • (4 g sat. fat ,
  • 12 mg chol. ,
  • 479 mg sodium ,
  • 23 g carb. ,
  • 9 g pro.
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