Stuffed Acorn Squash

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acorn squash that has been stuffed and cut on a brown platter.

Prep Time 15

Cook Time 45

Author Brooke Burks

Ingredients

1 Acorn Squash cleaned, halved and seeded
2 slices Bacon Cooked, drained and chopped
1 teaspoon Salt divided
1 teaspoon Pepper divided
3 tablespoons Olive Oil
2 tablespoons Garlic minced
1 teaspoon Ground Sage
1 teaspoon Ground Thyme
1 Green Onion Sliced
1.5 cups Panko Bread Crumbs
1/2 cup Mozzarella Shredded
1/2 cup Cheddar Shredded

Instructions

Preheat oven to 400 degrees. Cook bacon, drain, cool and chop. Wash, carefully cut and deseed the Acorn Squash.
2 slices Bacon, 1 Acorn Squash
In the same skilled with the bacon grease, cook green onion until soft. Add garlic, sage, thyme and half of the salt and pepper. Cook one minute more just to soften garlic.
1 teaspoon Salt, 2 tablespoons Garlic, 1 teaspoon Ground Sage, 1 teaspoon Ground Thyme, 1 Green Onion, 1 teaspoon Pepper
In a large bowl, combine the onion mixture, panko, bacon and cheeses. Mix well. Place both halves of squash into a baking dish. Drizzle olive oil around edges of each half. Sprinkle with remainder of salt and pepper.
1.5 cups Panko Bread Crumbs, 1/2 cup Mozzarella, 1/2 cup Cheddar, 3 tablespoons Olive Oil
Fill each cavity of the squash with half of the cheese and bacon mixture, pressing down firmly to pack inside well. Flip over filled side down in baking dish.
Bake for 45 to 60 minutes, checking often. If it seems like it is starting to burn, add a bit of water to the bottom of the pan to prevent sticking. Or you can lower heat until squash becomes soft.
Cool, slice and serve.

Nutrition(All values are estimates only)

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