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Twice baked acorn squash recipe

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Twice baked acorn squash recipe
  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 1 hr 15 mins 350F

Directions

  1. Halve squash lengthwise. Remove seeds. Place squash, cut side lower, inside a large baking dish. Bake inside a 350 degree F. oven for 50 to 55 minutes or until nearly tender.
  2. Scoop out squash pulp to create 1/4-inch-thick shells. Inside a large mixing bowl combine squash pulp, green spinach, the firOr3 cup Parmesan or Romano cheese, bacon, margarine or butter, eco-friendly onion, salt, and red pepper. Fill the squash shells using the squash mixture. Combine the bread crumbs and also the 1 tablespoon Parmesan or Romano cheese sprinkle over squash.
  3. Return filled squash halves to same baking dish. Bake, uncovered, for twenty five to half an hour or until heated through. Makes 4 servings.

Diet Details (Two times-Baked Squash)

  • Per serving:
  • 241 kcal cal.,
  • 14 g fat
  • ( 4 g sitting. fat,
  • 12 mg chol.,
  • 479 mg sodium,
  • 23 g carb.,
  • 9 g pro.
  • Percent Daily Values derive from a couple,000 calorie diet

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