Stuffed Butternut Squash with Feta, Spinach & Bacon

Stuffed Butternut Squash with Feta, Spinach & Bacon

Sweet roasted butternut squash filled with savory bacon, garlicky spinach, and creamy feta — a perfect balance of sweet, salty, and savory. Great as a main dish or hearty side.

🛒 Ingredients (Serves 4)

🍠 Squash

• 1 large butternut squash (or 2 small), halved lengthwise

• 1–2 tbsp olive oil

• Salt & black pepper

🥓 Filling

• 6 slices bacon, chopped

• ½ small onion, finely diced

• 2–3 cloves garlic, minced

• 3 cups fresh spinach

• ¾ cup crumbled feta cheese

• ¼ cup grated Parmesan (optional)

• ½ tsp dried thyme (or 1 tsp fresh thyme)

• ¼ tsp red pepper flakes (optional)

Optional add-ins:

• ½ cup cooked quinoa or rice (for extra heartiness)

• 2 tbsp chopped walnuts or pecans

• Light drizzle of honey or balsamic glaze

🔥 Instructions

1️⃣ Roast the Squash

1. Preheat oven to 400°F (200°C).

2. Scoop seeds from squash halves.

3. Brush cut sides with olive oil and season with salt & pepper.

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

5. Roast 35–45 minutes until fork-tender.

Remove and let cool slightly. Scoop out a small amount of flesh from the center (leave a sturdy border) and chop it for the filling.

2️⃣ Prepare the Filling

1. In a skillet over medium heat, cook chopped bacon until crispy.

2. Remove bacon with a slotted spoon, leaving about 1 tbsp of bacon fat in the pan.

3. Add diced onion and cook 3–4 minutes until soft.

4. Stir in garlic and cook 30 seconds.

5. Add spinach and cook until wilted.

6. Stir in chopped reserved squash flesh.

7. Remove from heat and mix in bacon, feta, Parmesan (if using), thyme, and red pepper flakes.

8. Taste and adjust seasoning.

3️⃣ Stuff & Bake Again

1. Flip squash halves cut-side up.

2. Spoon filling evenly into each cavity.

3. Return to oven and bake 10–15 minutes until heated through and lightly golden.

4. Optional: Broil 1–2 minutes for a slightly crispy top.

🍽 Serving Ideas

• Pair with grilled chicken or roast beef

• Serve with a simple arugula or spinach salad

• Enjoy as a vegetarian main (omit bacon)

🌟 Tips

• Vegetarian version: Replace bacon with sautéed mushrooms.

• Low-carb option: Skip grains and add extra spinach or nuts.

• Make ahead: Roast squash and prepare filling separately; assemble and bake before serving.

• Meal prep: Stores well in the fridge up to 3 days; reheat at 350°F until warm.