2 hubbard squash
300 ml spinach, chopped & cooked 1 1/4 cup
75 ml parmesan cheese, grated 1/3 cup
3 slices bacon, cooked crisp & crumbled
45 ml butter, softened 3 tbsp
1 green onion, thinly sliced
salt & pepper to taste
50 ml soft bread crumbs 1/4 cup
15 ml parmesan cheese, grated 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, 1/3 cup (75 ml) parmesan cheese, bacon, butter, green onion, salt and pepper. Fill the squash shells with the squash mixture. Combine bread crumbs and the 1 tbsp (15 ml) cheese; sprinkle over squash. Return filled squash halves to same baking dish. Bake, uncovered, for 20 to 25 minutes or until heated through.
Serves 4