Stuffed Squash Surprise

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Cook Time
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"Stuffed squash that is perfect for a holiday meal or dinner party. You can put it together and then put it in the oven and let it do it's thing!"

Original recipe yields 12 servings


  • Serving Size: 1 (511.5 g)
  • Calories 217.8
  • Total Fat - 9.8 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 40.6 mg
  • Sodium - 360.1 mg
  • Total Carbohydrate - 28.4 g
  • Dietary Fiber - 4.8 g
  • Sugars - 15.7 g
  • Protein - 9.1 g
  • Calcium - 147.3 mg
  • Iron - 2.5 mg
  • Vitamin C - 8.9 mg
  • Thiamin - 0.2 mg

Step 1

Cook squash in boiling water to cover for 10 minutes or until tender. Drain. Let cool slightly. Trim off stems. Cut squash in half lengthwise; scoop out the pulp, leaving a 1/2 inch shell. Set the squash pulp and shells aside.

Step 2

Cook the spinach according to the package directions, omittin salt. Drain well, set aside.

Step 3

Beat cream cheese at medium speed of an electric mixer until smooth. Add the squash pup and spinach, stirring well. Add the egg and the next 5 ingredients; stir well. Spoon the squash mixture into the reserved shells. Sprinkle with cracker crumbs, bacon, and paprika.

Step 4

Place the stuffed squash shells on a lightly greased baking sheet; cover with aluminum foil. Bake at 325° for 20 minutes. Remove cover, and bake an additional 15 minutes or until lightly browned and thoroughly heated.

Tips & Variations

No special items needed.