Twice-Baked Acorn Squash

• 2 medium acorn squash (1-1/2 pounds each)
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 2 bacon strips, cooked and crumbled
• 10 tablespoons shredded Parmesan cheese, divided
• 2 tablespoons thinly sliced green onion
• 1 tablespoon butter, softened
• 1/4 teaspoon salt
• Dash to 1/8 teaspoon cayenne pepper

1. Cut squash in half; discard seeds. Place squash upside down on a
2. coated with cooking spray.
3. Bake at 350u0b0 for 50-55 minutes or until tender. Scoop out squash, leaving a 1/4-in. shell.
4. In a large bowl, combine the squash pulp, spinach, bacon, 6 tablespoons Parmesan cheese, green onion, butter, salt and cayenne.
5. Spoon into shells. Sprinkle with remaining Parmesan cheese. Bake at 350u0b0 for 25-30 minutes or until heated through and top is golden brown.

acorn, spinach, bacon, parmesan cheese, green onion, butter, salt, cayenne pepper

Taken from www.tasteofhome.com/recipes/twice-baked-acorn-squash/ (may not work)