Stuffed Butternut Squash with Feta, Spinach & Bacon

🥘 Ingredients:

• 1 medium butternut squash (halved lengthwise, seeds removed)

• 2 tbsp olive oil

• Salt & black pepper (to taste)

• 5–6 slices bacon (chopped)

• 1 small onion (finely chopped)

• 2 garlic cloves (minced)

• 3 cups fresh spinach (roughly chopped)

• ½ cup cooked quinoa OR rice (optional, for extra filling)

• ½ tsp dried thyme (or fresh thyme leaves)

• ½ tsp paprika (optional)

• ½ cup crumbled feta cheese

• 2 tbsp grated Parmesan cheese (optional, for topping)

• Fresh parsley (for garnish)

👩‍🍳 Instructions:

1. Prepare the Squash

   • Preheat oven to 200°C / 400°F.

   • Brush squash halves with olive oil, season with salt & pepper.

   • Place cut side down on a baking sheet, roast 35–40 min until tender.

2. Cook the Bacon & Filling

   • In a skillet, cook bacon until crispy. Remove, leaving a little fat in the pan.

   • Add onion and sauté until softened.

   • Add garlic, cook 1 min.

   • Stir in spinach until just wilted.

   • Mix in quinoa/rice (if using), thyme, paprika, and cooked bacon.

   • Remove from heat and fold in crumbled feta.

3. Stuff the Squash

   • Once squash is roasted, flip halves cut side up.

   • Scoop out some flesh (optional) to make room for stuffing. Mash and mix it back into filling for creaminess.

   • Spoon filling into squash cavities.

4. Bake Again

   • Sprinkle with Parmesan (if using).

   • Return to oven for 10–12 minutes until heated through and slightly golden.

5. Serve

   • Garnish with parsley.

   • Serve warm as a main dish or side.

✨ Tips:

• For a vegetarian version → skip bacon, add sun-dried tomatoes or mushrooms.

• For a richer flavor → drizzle with balsamic glaze before serving.

❓ How to serve?

👉 Garnish with fresh herbs & extra crumbled feta.
👉 Serve warm as a main dish (with salad) or side dish (with roast meats).

❓ Can I make it vegetarian?

Yes ✅ – Just skip the bacon or replace with:

• Sun-dried tomatoes

• Mushrooms

• Walnuts or pecans for crunch

❓ Storage & Reheating?

• Store leftovers in fridge (airtight) for 2–3 days.

• Reheat in oven at 180°C / 350°F for best texture.

• Freezer-friendly (up to 2 months) – wrap tightly in foil.