2 acorn squash, med.
1 (10 oz.) pkg. frozen chopped spinach, thawed & drained well
3/4 c. Parmesan cheese, grated
2 hard cooked eggs, finely chopped
1/4 c. butter, softened
4 slices crisp bacon, crumbled
2 tbsp. green onion, chopped
1/4 tsp. salt
1/8 tsp. ground red pepper
1/4 c. soft bread crumbs

Halve squash. Remove seeds, discard. Place squash, cut side down, in 13 x 9 x 2 inch pan. Cover and bake at 350 degrees for 45-60 minutes or until tender.

Remove squash pulp, leaving a 1/4 inch shell. In a large bowl combine pulp, spinach, 1/2 of the cheese, eggs, butter, bacon, green onion, salt and red pepper. Fill the squash shells with the mixture.

Combine remaining cheese and bread crumbs and sprinkle atop squash. Place squash in same baking pan. Bake at 350 degrees for 25-30 minutes or until heated through. 189 calories each.

Make ahead directions: Prepare up to this point, cover and chill for up to 48 hours. Reheat, uncovered, at 350 degrees for 45 minutes or until heated through.