Preheat oven 400°F (204°C). Cut acorn squash in half-length wise and remove seeds.
Brush olive oil over flesh side of squash and season with salt and pepper. Place flesh side down in an oven proof casserole dish and cover with tin foil. Bake squash at 400°F for 40 minutes or until squash is cooked through. Remove from oven and turn squash flesh side up. Run a fork through the flesh of the squash to loosen slightly (careful not to damage skin). Set aside.
In a large skillet, sauté leek, cayenne and garlic in butter until tender. Approximately 5-7 minutes over medium heat. Slowly add Kinnikinnick All Purpose Flour Blend to leeks and continue to stir over medium low heat. Slowly add milk to leek mixture, stirring after each addition until flour is dispersed and milk begins to thicken (5-7 minutes). Add grated cheese and stir until melted. Add rice, spinach and bacon. Mix until combined. Fill prepared acorn halves and top with additional shredded cheese if desired. Return to the oven at 400°F for 10-15 minutes until golden brown.
Serve immediately. Yields: 4 acorn halves.
Tips & Variations
- Change your cheese up and your veggies for a completely different taste.