Stuffed Butternut Squash with Feta, Spinach & Bacon
🛒 Ingredients (Serves 4)
2 medium butternut squash (halved lengthwise, seeds removed)
6 slices bacon (chopped)
3 cups fresh spinach (roughly chopped)
1 small onion (finely diced)
2 cloves garlic (minced)
¾ cup feta cheese (crumbled)
2 tablespoons olive oil
½ teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon dried thyme (or 1 teaspoon fresh)
¼ teaspoon red pepper flakes (optional)
¼ cup grated Parmesan cheese (optional topping)
👩🍳 Instructions
1️⃣ Roast the Squash
Preheat oven to 400°F (200°C).
Brush the cut sides of the squash with olive oil and sprinkle with salt and pepper.
Place cut-side down on a lined baking sheet.
Roast for 35–45 minutes, until fork-tender.
Remove from oven and let cool slightly. Scoop out a little flesh from the center to create space for filling (leave a sturdy border). Reserve scooped flesh.
2️⃣ Cook the Filling
In a large skillet over medium heat, cook chopped bacon until crispy.
Remove bacon with a slotted spoon and set aside (leave about 1 tablespoon bacon fat in pan).
Add diced onion and cook until soft (about 3–4 minutes).
Add garlic and cook 30 seconds until fragrant.
Stir in spinach and cook until wilted.
Chop reserved squash flesh and mix it into the skillet.
Stir in thyme, red pepper flakes, and cooked bacon.
Remove from heat and fold in feta cheese.
3️⃣ Stuff & Bake
Turn roasted squash halves cut-side up.
Spoon filling evenly into each half.
Sprinkle with Parmesan if using.
Return to oven and bake for 10–15 minutes until heated through and lightly golden on top.
🍽 Serving Suggestions
Serve with a simple green salad
Pair with roasted chicken or pork
Add quinoa to the filling for a more filling meal
🔥 Pro Tips
For extra crispiness, broil the tops for 2–3 minutes at the end.
Want it vegetarian? Skip the bacon and add toasted walnuts or mushrooms.
For extra protein, mix in cooked Italian sausage.
