Last night I made this recipe that you tucked under a different thread.
It was sooo good.
I don't often find something new and different and this was!!
Changes I made:
I did as you suggested and doubled the cheese and bacon, and I used Romano instead of parm. Next time I will put buttered breadcrumbs on top instead to cheese for a little texture.
here is recipe for those who want to try:
http://www.tasteofhome.com/Recipes/Twice-Baked-Acorn-Squash
and a hint about cutting acorn squash . . . these are the hardest d!@# things ever to see a kitchen knife! I cut myself twice before I got the hang of it!
Do this; lay the squash on it's side on counter, lift a large knife high and whack the squash lengthwise, Then lift the knife with the squash attached and thunk it on the counter once or twice,; this will split it open and preserve your fingers!
It was sooo good.
I don't often find something new and different and this was!!
Changes I made:
I did as you suggested and doubled the cheese and bacon, and I used Romano instead of parm. Next time I will put buttered breadcrumbs on top instead to cheese for a little texture.
here is recipe for those who want to try:
http://www.tasteofhome.com/Recipes/Twice-Baked-Acorn-Squash
and a hint about cutting acorn squash . . . these are the hardest d!@# things ever to see a kitchen knife! I cut myself twice before I got the hang of it!
Do this; lay the squash on it's side on counter, lift a large knife high and whack the squash lengthwise, Then lift the knife with the squash attached and thunk it on the counter once or twice,; this will split it open and preserve your fingers!
