Twice Baked Acorn Squash

• 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

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

acorn squash, bacon, green onion, eggs, butter, cayene pepper, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/twice-baked-acorn-squash-583cb10bb80c02a24264c1a7 (may not work)