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    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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