Twice-Baked Squash - cooking recipe

Ingredients

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

Preparation

Halve squash.
Remove seeds; discard.
Place squash, cut side down, in a 13 x 9 x 2-inch baking pan.
Cover; bake in a 350\u00b0 oven for 45 to 60 minutes until tender or place in glass dish, put in microwave, cover with wax paper and bake on High for 20 to 30 minutes until squash is tender.
Remove squash pulp, leaving a 1/4-inch shell.
In a large mixing bowl, combine squash pulp, spinach, 1/2 cup of the cheese, margarine or butter, bacon, green onion, salt and red pepper.
Fill the squash shells with squash mixture.
Combine remaining cheese and bread crumbs; sprinkle on top of squash.
Place squash in same baking pan.* Bake in a 350\u00b0 oven for 25 to 30 minutes or until heated through.
Makes 8 side dish servings.