Twice Baked Squash

I've made this without the eggs before, and couldn't tell much difference, except in the texture.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 2  medium acorn squash
• 1 (10 ounce) package frozen chopped spinach, thawed & well drained
• 3⁄4 cup parmesan cheese, divided
• 2  hard-cooked eggs, finely chopped
• 1⁄4 cup margarine
• 6  slices bacon, cooked and crumbled
• 2  tablespoons  chopped green onions
•  salt and pepper
• 1⁄4 cup  soft breadcrumbs

Directions

1. Halve squash. Remove seeds. Place the halved squash, cut side down, in a 9x13 dish. Cover and bake at 350 for 45-60 minutes, until tender.
2. Remove pulp from squash, leaving a 1/4" shell in each half.
3. In bowl, combine pulp, spinach, 1/2 of the Parmesan, the eggs, margarine,bacon, onion, salt and pepper.
4. Fill shells with this mixture. Mix remaining cheese with breadcrumbs, sprinkle on top of squash.
5. Bake at 350, 25-30 minutes.