Twice Baked Acorn Squash
Source of Recipe
Light & Tasty Magazine
TWICE BAKED ACORN SQUASH
WW Points
Exchanges
Serves: 4
2 medium acorn squash (about 1-1/2 lbs., each)
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
2 bacon strips, cooked and crumbled
2 T. thinly sliced green onion
1 T. stick margarine, softened
Dash to 1/8 tsp. cayenne pepper
10 T. shredded Parmesan cheese, �divided�
Cut squash in half; discard seeds. Place squash upside down on a baking sheet coated with nonstick cooking spray. Bake at 350-F for 25-30 minutes or until tender. Scoop out squash, leaving a 1/4-in shell. In a bowl, combine squash pulp, the next 3 ingredients and 6 T. Parmesan cheese; spoon into shells. Sprinkle with remaining Parmesan cheese. Bake for 25-30 minutes or until heated through and top is golden brown.
One (1-filled squash half) serving equals: 248 calories�10 gm fat (3 gm saturated)�15 mg cholesterol�431 mg sodium�34 gm carbohydrate�11 gm fiber�12 gm protein ++++ Exchanges: 2 starch�1 lean meat�1/2 fat ++++ WWP: 4
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