🧡 Stuffed Butternut Squash with Feta, Spinach & Bacon
🛒 Ingredients (Serves 2–4)
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1 large butternut squash, halved lengthwise and seeds removed
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1 tbsp olive oil
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Salt & pepper, to taste
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4–5 slices bacon, chopped
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2–3 cups fresh spinach
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1 small onion, finely chopped
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2 cloves garlic, minced
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½ cup crumbled feta cheese
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¼ cup grated Parmesan (optional)
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Optional: chopped walnuts or pine nuts for topping
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Optional: fresh thyme or rosemary for extra flavor
🔥 Instructions:
1. Roast the Squash:
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Preheat oven to 400°F (200°C).
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Brush cut sides of squash with olive oil, season with salt & pepper.
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Place cut side down on a baking tray lined with parchment.
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Roast for 35–45 minutes, or until flesh is tender and golden.
2. Prepare the Filling:
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In a skillet, cook chopped bacon over medium heat until crispy. Remove and set aside.
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In the bacon fat, sauté onions until soft (about 3–4 min), then add garlic and cook 1 min more.
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Add spinach and cook until wilted. Season lightly with salt & pepper.
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Stir in the feta cheese, Parmesan (if using), and cooked bacon.
3. Stuff the Squash:
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Once the squash is done roasting, flip it over and let it cool for a few minutes.
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Use a spoon to scoop out some of the flesh (leave a ½-inch border), mash it slightly, and stir it into the filling for extra flavor and texture.
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Spoon the spinach-bacon-feta mixture into the hollowed-out squash halves.
4. Bake Again (Optional):
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Place stuffed squash halves back in the oven for 10–15 minutes to meld flavors and lightly brown the top.
5. Serve & Enjoy:
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Top with fresh herbs or toasted nuts if desired. Serve hot!
🍽️ Great With:
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Grilled chicken or steak
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Quinoa or wild rice
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A glass of dry white wine or sparkling water with lemon
