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