"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Twice-Baked Squash Recipe

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This recipe for Twice-Baked Squash, by , is from The Groskopf Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Bosscher
Added: Monday, April 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 medium acorn squash
1 10oz. pkg. frozen spinach (thawed & drained)
3/4 c. parmesan cheese
2 hard boiled eggs
1/4 c. butter
4 slices bacon (cooked & crumbled)
2 T. green onion
salt & pepper
1/4 c. bread crumbs

Directions:
Directions:
Cut squash in half. Cook squash in microwave. Remove pulp. Combine pulp, spinach, 1/2 c cheese, eggs, butter, bacon, green onion, salt & pepper. Fill shells & top with remaining cheese & bread crumbs.
Bake at 350 for 25 to 30 minutes.

 

 

 

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