🍂 Stuffed Butternut Squash with Feta, Spinach & Bacon

🛒 Ingredients (Serves 4)

• 2 medium butternut squash, halved lengthwise & seeds removed

• 2 tbsp olive oil

• Salt & black pepper

• 6 slices bacon, chopped

• 3 cups fresh spinach, roughly chopped

• 2 cloves garlic, minced

• ½ small red onion, finely diced

• ¾ cup crumbled feta cheese

• ¼ cup chopped walnuts or pecans (optional)

• 1 tbsp fresh thyme (or ½ tsp dried)

• Optional: pinch red pepper flakes

🔥 Instructions

1️⃣ Roast the Squash

1. Preheat oven to 400°F (200°C).

2. Brush squash halves with olive oil and season with salt and pepper.

3. Place cut-side down on a baking sheet.

4. Roast 35–45 minutes until tender when pierced with a fork.

5. Let cool slightly, then gently scoop out a bit of flesh to create more room for filling (leave a sturdy border).

2️⃣ Cook the Filling

1. In a skillet over medium heat, cook bacon until crispy.

2. Remove bacon (leave about 1 tbsp drippings in pan).

3. Sauté onion 2–3 minutes until soft.

4. Add garlic and cook 30 seconds.

5. Stir in spinach and cook until wilted.

6. Chop reserved squash flesh and mix it into the pan.

7. Remove from heat and stir in bacon, feta, thyme, and nuts.

3️⃣ Stuff & Bake

1. Spoon filling evenly into squash halves.

2. Return to oven and bake 10–15 minutes until heated through and slightly golden on top.

✨ Flavor Profile

• Naturally sweet roasted squash

• Salty, smoky bacon

• Creamy, tangy feta

• Fresh herb brightness

🌿 Optional Variations

• Add cooked quinoa or wild rice for a heartier meal.

• Swap feta for goat cheese.

• Make it vegetarian by skipping bacon and adding sautéed mushrooms.