Twice Baked Acorn Squash

Ingredients:

2 medium acorn squash (1 - 1 1/2 pounds)

Nonstick cooking spray

2 cups fresh spinach, chopped

4 strips turkey bacon, cooked and crumbled

1/2 cup grated parmesan cheese

1 thinly sliced green onion

1 tablespoon olive oil

2 teaspoons garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon nutmeg

Yield:

4 servings

Directions:

Wash hands with warm water and soap, scrubbing for at least 20 seconds. Preheat oven to 350 degrees F. Cut squash in half; discard seeds. Place squash flesh side down on a baking sheet coated with nonstick cooking spray. Bake for 50 to 55 minutes or until tender. Carefully scoop out squash, leaving a 1/4-inch-thick shell. In a large bowl, combine the squash pulp with the remaining ingredients. Spoon into shells. Bake at 350 degrees F for 25 to 30 minutes or until heated through and top is golden brown. Store leftovers in the refrigerator within two hours.