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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I've made this without the eggs before, and couldn't tell much difference, except in the texture. Ingredients:
2 medium acorn squash |
1 (10 ounce) package frozen chopped spinach, thawed & well drained |
3/4 cup parmesan cheese, divided |
2 hard-cooked eggs, finely chopped |
1/4 cup margarine |
6 slices bacon, cooked and crumbled |
2 tablespoons chopped green onions |
salt and pepper |
1/4 cup soft breadcrumbs |
Directions:
1. Halve squash. Remove seeds. Place the halved squash, cut side down, in a 9x13 dish. Cover and bake at 350 for 45-60 minutes, until tender.
2. Remove pulp from squash, leaving a 1/4 shell in each half.
3. In bowl, combine pulp, spinach, 1/2 of the Parmesan, the eggs, margarine,bacon, onion, salt and pepper.
4. Fill shells with this mixture. Mix remaining cheese with breadcrumbs, sprinkle on top of squash.
5. Bake at 350, 25-30 minutes.
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