Best Twice Baked Acorn Squash Recipes

TWICE-BAKED ACORN SQUASH

Twice-Baked Acorn Squash image

Once you taste Holly Ogilvie's scrumptious side dish, you'll want to double your garden space for squash! "Acorn is my favorite kind of winter squash," she says from Lino Lakes, Minnesota. "It's so versatile-I use it in all kinds of recipes. And the hollowed-out shells make such pretty serving bowls."

Provided by Taste of Home

Categories Side Dishes

Time 1h45m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

2 medium acorn squash (1-1/2 pounds each)
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 bacon strips, cooked and crumbled
10 tablespoons shredded Parmesan cheese, divided
2 tablespoons thinly sliced green onion
1 tablespoon butter, softened
1/4 teaspoon salt
Dash to 1/8 teaspoon cayenne pepper

Steps:

Cut squash in half; discard seeds. Place squash upside down on a baking sheet coated with cooking spray. , Bake at 350° for 50-55 minutes or until tender. Scoop out squash, leaving a 1/4-in. shell., In a large bowl, combine the squash pulp, spinach, bacon, 6 tablespoons Parmesan cheese, green onion, butter, salt and cayenne. , Spoon into shells. Sprinkle with remaining Parmesan cheese. Bake at 350° for 25-30 minutes or until heated through and top is golden brown.

Nutrition Facts : Calories 248 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 579mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 11g fiber), Protein 12g protein. Diabetic Exchanges

TWICE BAKED ACORN SQUASH

Twice Baked Acorn Squash image

Categories Dinner Squash Bake Side

Number Of Ingredients 8

Ingredients

2 Medium acorn squash
10 ounce Frozen chopped spinach, squeezed dry
4 strips bacon, cooked and crumbled
3 tablespoon thinly sliced green onion
2 chopped hardboiled eggs
2 tablespoon softened butter
1 dash cayene pepper
10 tablespoon shredded parmesan cheese, divided

Steps:

Cut squash in half and discard seeds.
Please squash upside down on a baking sheet that is coated with cooking spray.
Bake at 350 degrees for 1 hour, until tender.
Scoop out pulp, leaving a 1/4" shell
In a bowl, mix pulp, spinach, bacon, green onion, butter, cayene, and 6 tablespoons of cheese. Salt to taste.
Spoon mixture back into the acorn shells. Sprinkle with remaining parmesan cheese.
Bake for 25-30 minutes at 350. Top should be golden brown.

TWICE-BAKED ACORN SQUASH WITH BACON

Twice-Baked Acorn Squash with Bacon image

Try acorn squash with this delicious Twice-Baked Acorn Squash with Bacon recipe. Twice-baked acorn squash cooks up tender, creamy and delicious in this easy acorn squash with bacon side dish-and it's a great way to use both bacon bits or turkey bacon bits!

Provided by My Food and Family

Categories Recipes

Time 20m

Yield 8 servings

Number Of Ingredients 9

Ingredients

2 acorn squash (2 lb.), cut in half, seeded
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
3 Tbsp. OSCAR MAYER Turkey Bacon Bits
3 Tbsp. butter or margarine, softened
1 green onion, thinly sliced
1/8 tsp. ground red pepper (cayenne)
2 Tbsp. fresh bread crumbs
1 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Heat oven to 350°F.
Place squash, cut sides down, in 13x9-inch baking dish. Bake 50 to 55 min. or until tender.
Scoop out pulp, leaving 1/4-inch-thick shells. Place shells, cut sides up, in same baking dish. Combine pulp with spinach, shredded cheese, bacon bits, butter, green onions and pepper. Spoon into squash shells. Mix bread crumbs and Parmesan; sprinkle over filling.
Bake 25 to 30 min. or until heated through.

Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 5 g