Thursday, October 18, 2012

twice-baked acorn squash

It's squash season!!!

I just love squash.  Cookie Bandit and I have joked that if we were to walk into a room and be given the choice between a fruit plate and a squash plate, we'd totally go for the squash.  We're weirdos like that.

Most of the time, when you see a recipe for winter squash, it calls for butter, sugar, and cinnamon - apparently, we like turning vegetables into desserts.  While I like sugar as much as the next person, I'm actually a bigger fan of savory squash.  To me, adding the more savory spices brings out the natural sweetness of the squash and allows it to really shine.  And this is my favorite squash recipe of them all.

It's got bacon, spinach, cayenne, Parmesan, green onions...all that is good in the world of food.  I encourage you to try it sometime this fall - I bet you'll love it, too!

First, cut two acorn squash in half.  Take out the seeds and stringy stuff and place them face down on a baking sheet coated with nonstick spray (I recommend lining the sheet with foil first for easier cleanup).

Bake until tender, and then scoop out the flesh of the squash.

In a large bowl, mash the squash pulp with a potato masher until relatively smooth.

Add  cooked bacon, spinach, Parmesan cheese, green onion, butter, salt, and cayenne.

Spread evenly into a greased casserole dish.  Sprinkle with a bit more Parmesan and some crushed butter crackers (to add a little crunch).  Bake until heated through and top is golden brown!

This is so good, we had to eat some before getting our "after" shot.  I hope you enjoy it, too!

Twice-Baked Acorn Squash
2 medium acorn squash (about 1.5 pounds each)
10 oz. package frozen, chopped spinach, thawed and dried
2 bacon strips, cooked and crumbled
10 T. shredded Parmesan cheese, divided
2 T. thinly sliced green onion
1 T. butter or margarine
1/4 t. salt
1/8 t. cayenne pepper
butter crackers, crushed to garnish

Cut squash in half; discard seeds.  Place squash upside down on a baking sheet coated with nonstick cooking spray.  Bake at 350 for 50-55 minutes or until tender.  Scoop out squash and mash until smooth.  In a large bowl, combine squash pump, spinach, bacon, 6 T. Parmesan cheese, green onion, butter, salt, and cayenne.  Spread into a greased casserole dish; sprinkle with remaining Parmesan and cracker crumbs.  Bake for 25-30 minutes or until heated through and top is golden brown.


  1. This will definitely be happening soon - though I might have to half the recipe! Maybe a blog post on Luci's Morsels!

  2. Yum! I'm making this! Thanks for the share! :)


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