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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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A: Yes, but the texture of the squash may soften slightly upon reheating. Freeze in an airtight container and bake from frozen at 350°F (175°C) until heated through.

Q: What’s the best way to scoop the squash?

A: Use a spoon to gently carve out the flesh, being careful not to pierce the skin.

Q: Can I use pre-cut squash?

A: Whole squash is recommended for stuffing, but you can adapt the recipe by layering the filling with roasted squash cubes in a casserole dish.

Q: Is this dish gluten-free?

A: Yes, as long as all added ingredients (like quinoa) are certified gluten-free.