Instructions: Wash squash and cut away green stem. Cook whole in boiling water just until tender. Cut in half lengthwise and scoop out pulp with a spoon, placing pulp in a large bowl. Cook spinach in salted water until tender; drain well and add to squash pulp. Add cream cheese to warm squash-spinach mixture.

Add all except last three ingredients and mix well. Salt squash sparingly and fill with mixture, mounding the top. Garnish each with crumbs, paprika and bacon. Place on a lightly greased sheet or in a shallow baking dish.

Cover with foil and bake at 325 for 30 minutes. May be prepared a day ahead. A complement catcher!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.