Twice-Baked Acorn Squash with Bacon

• 2 acorn squash (2 lb.), cut in half, seeded
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
• 1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
• 3 Tbsp. OSCAR MAYER Turkey Bacon Bits
• 3 Tbsp. butter or margarine, softened
• 1 green onion, thinly sliced
• 1/8 tsp. ground red pepper (cayenne)
• 2 Tbsp. fresh bread crumbs
• 1 Tbsp. KRAFT Grated Parmesan Cheese

1. Heat oven to 350F.
2. Place squash, cut sides down, in 13x9-inch baking dish.
3. Bake 50 to 55 min.
4. or until tender.
5. Scoop out pulp, leaving 1/4-inch-thick shells.
6. Place shells, cut sides up, in same baking dish.
7. Combine pulp with spinach, shredded cheese, bacon bits, butter, green onions and pepper.
8. Spoon into squash shells.
9. Mix bread crumbs and Parmesan; sprinkle over filling.
10. Bake 25 to 30 min.
11. or until heated through.

acorn, milk, turkey bacon, butter, green onion, ground red pepper, bread crumbs, parmesan cheese

Taken from www.kraftrecipes.com/recipes/twice-baked-acorn-squash-bacon-184807.aspx (may not work)