Found on the Red Sun Farms web-site, this recipe is a great light lunch or side dish.
Prep time: 15 minutes
Cook time: Approximately 1 hour plus 10 minutes
Servings: 2-4, depending if used as a lunch or a side dish
Ingredients:
2 strips Bacon
Sea salt and Pepper to taste
1 Tablespoon Butter or Olive oil
1 Tablespoon chopped Onions
1 Tablespoon Maple syrup
2 cups Spinach
2/3 cup frozen Corn niblets, thawed
1 Red bell pepper, cut into small 1/2-1-inch pieces
2 Tablespoons chopped fresh Parsley
1/2 cup grated Cheddar cheese
1/2 cup grated Parmesan cheese
1 Acorn Squash
Directions:
1. Preheat the oven to 350°.
2. Cut the acorn squash in half from top to bottom. Place each half upside down on a baking sheet lined with parchment paper.  Bake in the oven for 40-45 minutes or until the inside of the squash is soft.
3. At the same time put the bacon on the baking sheet and bake until crispy – about 15-20 minutes.
4. When the squash is done, remove it from the oven and flip it over. Scoop out the seeds.  Scoop out the squash but leave a small amount in the shell – about 1-inch thick.  Season the shell with sea salt and pepper.
5. Place a large frying pan on the stove on medium-high heat. Add the butter or olive oil in the pan and add the onions.  Lightly sauté until slightly translucent.
6. Add the maple syrup, spinach, corn, peppers and parsley.
7. Crumble the bacon and add to the frying pan along with the squash.   Stir for about 1 minute to heat through.  Season with sea salt and pepper.
8. Scoop the mixture into the squash shells. Put back into the oven to bake for about 10-15 minutes.  Remove from the oven and top with cheese.  Return to the oven and bake for another 10 minutes, or until cheese is melted.