Total Time
1hr
Prep 30 mins
Cook 30 mins

This recipe came from a former neighbor. Thanks, Lois! It can be served as either a main dish or a side dish and is different from most acorn squash recipes because it isn't sweet. It smells absolutely wonderful while it's baking. I usually make it using just one squash, then serve the leftover onion, pepper and celery mixture over baked potatoes at another meal. And just for the record, I have no idea why this recipe is called "Spanish".

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Cut squash in half and remove seeds and fibers.
  3. I also cut a very thin slice from the other side of the squash so it won't"wobble" while it's baking.
  4. Put 1/2 tsp butter, Salt and Pepper in each squash cavity.
  5. Place squash halves in an ungreased baking pan (I use a CorningWare casserole with a lid).
  6. Fry bacon until crisp, drain and crumble.
  7. Reserve bacon drippings.
  8. Saute onions, peppers and celery in drippings until tender.
  9. Stir in tomato sauce and oregano.
  10. Simmer 3- 4 minutes.
  11. Spoon tomato sauce mixture into hollow of each squash.
  12. Top with bacon.
  13. Pour water into dish to 1/4 inch depth.
  14. Cover baking dish.
  15. You can use foil if you don't have a cover for the dish.
  16. Bake for 30 minutes until squash is tender.

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