Triple Cheese Tortellini And Bacon Stuffed Squash

• 1 package Three Bridges Triple Cheese Tortellini
• 1 can Three Bridges Alfredo Sauce
• 2 acorn squash, cut in half and seeded
• 4 slices bacon, diced
• 4 cloves garlic, thinly sliced
• 3 cups baby spinach
• 1 cup parmesan cheese, grated

1. Preheat Oven to 375F.
2. Lay the Acorn Squash in a roasting pan with 1" of hot water, cover with aluminum foil and place in the oven.
3. Cook for 20 minutes, or until soft (cook time may vary depending on the size of the squash).
4. While the acorn squash is cooking, Cook the Three Bridges Triple Cheese Tortellini according to package directions. Drain well. Hold warm.
5. Add the bacon into a large sauce pan over medium high heat and cook until crispy and brown, about 5 minutes.
6. Drain off the bacon fat from the sauce pan and add in the garlic. Stir cooking with the bacon for 30 seconds.
7. Add in the baby spinach and season with salt and pepper
8. Cook on medium heat until the spinach is wilted and cooked through, about 2-3 minutes.
9. Remove the spinach and bacon mixture from the pan and keep warm.
10. Add into the pan the Three Bridges Alfredo Sauce and tortellini and heat until warm.
11. Fill each cooked acorn squash with the tortellini dividing evenly among them, Top with the spinach and bacon mixture and Parmesan cheese.
12. Serve and Enjoy!

three bridges, three bridges, acorn, bacon, garlic, baby spinach, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/triple-cheese-tortellini-and-bacon-stuffed-squash-59f11cc3ca138058a36baa58 (may not work)