Tuesday, October 11, 2011

Stuffed Acorn Squash

  Acorn squash is often overlooked.It is quite versatile and you can make delicious side dishes using this vegetable.This one is a great addition to any fall meal.You can do most of the work ahead of time,then pop them into the oven while making your dinner.

2 acorn squash
1-10oz. pkg. frozen spinach(thawed and drained well)
1/2 c. parmesan
4 slices of cooked bacon
3 tbsp.butter
1 green onion
1/2 tsp. salt
1/8 tsp. pepper

2 tbsp. breadcrumbs(or panko,if preferred)
2 tbsp. parmesan
 Mix together and set aside.

   Cut the squash in half.Remove the seeds.Place in a baking dish ,cut side down,and bake for 30 minutes.Turn over,cover and bake an additional 20 minutes.Remove and cool slightly.
  Once cooled ,remove most of the flesh of the squash,leaving a small amount still in the skin.Place the flesh in a bowl,then add the spinach,parmesan,green onion,salt,pepper and butter.Mix well.Divide the mixture evenly into the four squash "bowls."Sprinkle the parmesan/bread crumb topping on top of each half.Place back in the oven and cook for approximately 15 minutes,until heated through.Remove from the oven and sprinkle the bacon on top.

**If desired,you can add the bacon to the spinach mixture before cooking.I prefer to sprinkle it on top after it is done,so that the bacon stays crisp.

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