Twice Baked Acorn Squash Recipes
TWICE-BAKED ACORN SQUASH
Once you taste Holly Ogilvie's scrumptious side dish, you'll want to double your garden space for squash! "Acorn is my favorite kind of winter squash," she says from Lino Lakes, Minnesota. "It's so versatile-I use it in all kinds of recipes. And the hollowed-out shells make such pretty serving bowls."
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut squash in half; discard seeds. Place squash upside down on a baking sheet coated with cooking spray. , Bake at 350° for 50-55 minutes or until tender. Scoop out squash, leaving a 1/4-in. shell., In a large bowl, combine the squash pulp, spinach, bacon, 6 tablespoons Parmesan cheese, green onion, butter, salt and cayenne. , Spoon into shells. Sprinkle with remaining Parmesan cheese. Bake at 350° for 25-30 minutes or until heated through and top is golden brown.
Nutrition Facts : Calories 248 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 579mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 11g fiber), Protein 12g protein. Diabetic Exchanges
BAKED ACORN SQUASH
This is a very easy and yummy vegetable side dish to make!!
Provided by CORWYNN DARKHOLME
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h10m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place squash in a shallow baking pan, cut side down.
- Bake in preheated oven for 30 minutes, or until tender.
- Turn cut side up; season with salt and pepper, dot with butter and sprinkle with brown sugar and cinnamon.
- Bake for 20 minutes more.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 56.7 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 11.2 g, Protein 3 g, SaturatedFat 7.4 g, Sodium 97.4 mg, Sugar 19.8 g
TWICE BAKED SQUASH
Make and share this Twice Baked Squash recipe from Food.com.
Provided by Kizzikate
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Halve squash. Remove seeds. Place the halved squash, cut side down, in a 9x13 dish. Cover and bake at 350 for 45-60 minutes, until tender.
- Remove pulp from squash, leaving a 1/4" shell in each half.
- In bowl, combine pulp, spinach, 1/2 of the Parmesan, the eggs, margarine,bacon, onion, salt and pepper.
- Fill shells with this mixture. Mix remaining cheese with breadcrumbs, sprinkle on top of squash.
- Bake at 350, 25-30 minutes.
Nutrition Facts : Calories 493.3, Fat 35.5, SaturatedFat 11.4, Cholesterol 145.6, Sodium 812.5, Carbohydrate 28.6, Fiber 5.6, Sugar 1.3, Protein 19.2
TWICE-BAKED ACORN SQUASH WITH BACON
Try acorn squash with this delicious Twice-Baked Acorn Squash with Bacon recipe. Twice-baked acorn squash cooks up tender, creamy and delicious in this easy acorn squash with bacon side dish-and it's a great way to use both bacon bits or turkey bacon bits!
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Place squash, cut sides down, in 13x9-inch baking dish. Bake 50 to 55 min. or until tender.
- Scoop out pulp, leaving 1/4-inch-thick shells. Place shells, cut sides up, in same baking dish. Combine pulp with spinach, shredded cheese, bacon bits, butter, green onions and pepper. Spoon into squash shells. Mix bread crumbs and Parmesan; sprinkle over filling.
- Bake 25 to 30 min. or until heated through.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 5 g
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- Preheat the oven to 400 degrees F and line a baking sheet with parchment. Place the halved acorn squash side by side, flesh side down, on the baking sheet and roast for 30 minutes, until squash is tender. When the squash is cooked, use a fork to carefully flip over the squash halves so they can cool slightly.
- Meanwhile, bring a medium saucepan filled with water to a boil. Add the diced potato and cook until tender, about 10 minutes. Drain in a colander and set aside to cool slightly. Run the diced potato through a potato ricer and into the empty medium saucepan (you can use the same one you boiled the potato in - no need to clean it!). Add the creme fraiche, 1 tablespoon butter and a few pinches of salt and pepper. Set aside.
- Discard the seeds from the acorn squash. Scoop out the flesh, being sure to leave enough squash so the shells still have structure, and add it to the potato mixture. Place the saucepan over medium heat and mix until combined. Adjust the salt and pepper to your liking.
- Refill the acorn squash shells with the potato/acorn squash mixture. Note: you’ll have enough for 5 shells; discard the 6th shell. Make nice swoops using the back of a spoon. Turn on your broiler and place the acorn squash shells underneath until the tops are a bit toasty - be sure to keep an eye on it, about 3 minutes. Meanwhile, add the remaining butter (3 tablespoons) to a small saucepan, along with the maple syrup and a few pinches of salt.
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