1 (4 ounce) package cream cheese, softened
1 (4 ounce) package cream cheese spread with bacon bits
1 pound spinach, rinsed and scrubbed
1 (12 ounce) container broccoli sauce
1 lemon, sliced into rounds
1 (6 ounce) package unsalted butter tortillas
Preheat oven to 350 degrees F (175 degrees C). Spray a 10x15 inch loaf pan with non-stick spray.
In a medium bowl, mix cream cheese, cream cheese spread and bacon bits. In a separate bowl, mix green salad dressing, lemon juice, hot poblano chile salsa, and paprika. Pour grease from one side of one filled loaf pan into the bottom of the other. Roll out plastic wrap over center.
Melt the butter in a small saucepan. Whisk spinach, broccoli, bread chunks and butter into the pan. Arrange lettuce slices on the pan and spread mixture over the cream cheese mixture. Spoon sauce over veggies.
Place the stuffed roll in a large roasting bag with a lid lined with aluminum foil and a thermometer inserted into the middle of the pan. Arrange plastic wrap on bottom of bag with foil over top to trap steam. Put bag in oven and cook 45 minutes on 350 degrees F (175 degrees C) or until squash and roll are tender.