Twice Baked Squash

Twice Baked Squash

2 medium hubbard squash
1-1/4 cups chopped cooked spinach or 1 10 ounce package frozen chopped
spinach, thawed & well drained
1/3 cup grated parmesan cheese
3 slices bacon, crisp-cooked, drained & crumbled
3 Tbsp butter, softened
1 green onion, thinly sliced
1/8 tsp salt
1/8 tsp cayenne pepper
1/4 cup soft bread crumbs
1 Tbsp grated parmesan cheese 1 Tbsp

Halve squash lengthwise. Remove seeds. Place squash, cut side down, in a large baking dish. Bake in a 350 F / 180 C oven for 30 minutes. Turn cut side up. Bake, covered, for 20 to 25 minutes or until nearly tender. Scoop out squash pulp to make 1/4 inch (.5 cm) thick shells. In a large mixing bowl, combine squash pulp, spinach, the 1/3 cup (75 ml) parmesan cheese, bacon, butter, green onion, salt and cayenne pepper. Fill the squash shells with the squash mixture. Combine the bread crumbs and the 1 Tbsp (15 ml) parmesan cheese; sprinkle over squash. Return filled squash halves to same baking dish. Bake, uncovered, for 20 to 25 minutes or until heated through.