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Stuffed Butternut Squash with Feta Spinach and Bacon This hearty and flavorful dish combines the natural sweetness of roasted butternut squash with the savory goodness of crumbled feta cheese, sautéed spinach, and crispy bacon. It’s a perfect centerpiece for a cozy dinner or a holiday table, offering a beautiful presentation and satisfying flavor. Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: 4 Calories: 320 kcal per serving Ingredients: For the Squash: 2 medium butternut squash, halved and seeds removed 2 tbsp olive oil Salt and pepper to taste For the Filling: 6 slices of bacon, cooked and crumbled 2 cups fresh spinach, chopped 1/2 cup crumbled feta cheese 1/2 cup cooked quinoa or rice (optional, for added texture) 1 small onion, finely diced 2 cloves garlic, minced 1/4 tsp red chili flakes (optional) 2 tbsp olive oil Salt and pepper to taste Optional Garnish: Fresh parsley, chopped Extra crumbled feta Instructions:

Stuffed Butternut Squash with Feta Spinach and Bacon This hearty and flavorful dish combines the natural sweetness of roasted butternut squash with the savory goodness of crumbled feta cheese, sautéed spinach, and crispy bacon. It’s a perfect centerpiece for a cozy dinner or a holiday table, offering a beautiful presentation and satisfying flavor. Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: 4 Calories: 320 kcal per serving Ingredients: For the Squash: 2 medium butternut squash, halved and seeds removed 2 tbsp olive oil Salt and pepper to taste For the Filling: 6 slices of bacon, cooked and crumbled 2 cups fresh spinach, chopped 1/2 cup crumbled feta cheese 1/2 cup cooked quinoa or rice (optional, for added texture) 1 small onion, finely diced 2 cloves garlic, minced 1/4 tsp red chili flakes (optional) 2 tbsp olive oil Salt and pepper to taste Optional Garnish: Fresh parsley, chopped Extra crumbled feta Instructions:

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Remove the roasted squash from the oven and allow it to cool slightly.

Scoop out some of the flesh to create a well, leaving about 1/2-inch border. Chop and mix the scooped squash flesh into the filling mixture.

Fill the squash cavities with the prepared mixture, packing it gently.

Bake Again:

Return the stuffed squash to the oven and bake at 375°F (190°C) for 15-20 minutes, until heated through and slightly golden on top.

Serve:

Garnish with fresh parsley and extra feta if desired. Serve warm.

Notes and Tips
Squash Size: Choose medium-sized squash for even roasting and a manageable serving size.

Filling Options: Add cooked sausage, mushrooms, or nuts for variation.

Meal Prep: Roast the squash and prepare the filling in advance. Stuff and bake when ready to serve.

Texture Balance: For added crunch, sprinkle chopped walnuts or breadcrumbs on top before the final bake.

Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.

Q&A
Q: Can I make this vegetarian?

A: Yes, omit the bacon and consider adding sautéed mushrooms or sun-dried tomatoes for a savory touch.

Q: What can I use instead of feta?

A: Goat cheese or ricotta works well as a substitute.

Q: Can I freeze stuffed butternut squash?