Stuffed Butternut Squash with Feta, Spinach & Bacon

 

Ingredients

1 medium butternut squash, halved lengthwise and seeds removed

2 tbsp olive oil

½ tsp salt

¼ tsp black pepper

4 slices bacon, chopped

1 small onion, finely diced

2 cloves garlic, minced

3 cups fresh spinach, chopped

½ tsp dried thyme (or 1 tsp fresh)

¼ tsp red pepper flakes (optional)

½ cup crumbled feta cheese

¼ cup chopped walnuts or pecans (optional, for crunch)

Instructions

1. Roast the Squash:

Preheat oven to 400°F (200°C).

Brush the cut sides of the squash with olive oil and season with salt and pepper.

Place cut-side down on a baking sheet lined with parchment paper.

Roast for 35-45 minutes, until the flesh is fork-tender.

2. Prepare the Filling:

While the squash is roasting, cook bacon in a pan over medium heat until crispy. Remove and drain on paper towels.

In the same pan, sauté onion until soft, about 3 minutes. Add garlic and cook for another 30 seconds.

Stir in spinach, thyme, and red pepper flakes. Cook until spinach is wilted, about 1-2 minutes.

Remove from heat and mix in cooked bacon, feta, and walnuts.

3. Stuff the Squash:

Once the squash is done, flip it over and scoop out some flesh (leaving about a ½-inch border).

Mix the scooped-out squash into the filling.

Spoon the mixture back into the squash halves.

4. Final Bake (Optional):

Return stuffed squash to the oven for 10 minutes at 400°F (200°C) to meld flavors.

5. Serve & Enjoy!

Garnish with extra feta, fresh herbs, or a drizzle of olive oil.

Would you prefer a sugar-free balsamic glaze for a little sweetness on top?