Twice Baked Squash

• 2 medium acorn squash
• 1 (10 oz.) pkg. chopped spinach
• 3/4 c. grated Parmesan cheese
• 2 hard-boiled eggs, chopped fine
• 1/4 c. oleo, softened
• 4 slices bacon, crisp, crumbled and drained
• 2 Tbsp. green onion, chopped
• 1/4 tsp. salt
• 1/8 tsp. ground red pepper
• 1/4 c. soft bread crumbs

1. Cut squash in half.
2. Remove and discard seeds.
3. Place squash, cut side down, in a 13 x 9-inch baking pan.
4. Cover and bake at 350u0b0 for 45 to 60 minutes until tender.
5. Remove squash pulp, leaving a 1/4-inch shell.
6. In a large mixing bowl, combine squash pulp, spinach, 1/2 cup cheese, eggs, oleo, bacon, green onion, salt and red pepper.
7. Fill the squash shells with squash mixture. Combine remaining cheese and bread crumbs and sprinkle on top of squash.
8. Place in baking pan.* Bake at 350u0b0 for 25 to 30 minutes.

acorn squash, chopped spinach, parmesan cheese, eggs, oleo, bacon, green onion, salt, ground red pepper, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=774918 (may not work)