Stuffed Butternut Squash with Feta, Spinach & Bacon

Ingredients

Butternut Squash:

• 2 medium butternut squash

• 2 tablespoons olive oil

• ¼ teaspoon salt

• ¼ teaspoon black pepper, freshly ground

Spinach, Bacon & Feta Filling:

• 1 tablespoon olive oil

• 10 oz fresh spinach, chopped

• ¼ teaspoon smoked paprika

• ¼ teaspoon chili powder

• 6 oz feta cheese, crumbled

• 8 strips bacon, cooked and chopped

Garnish:

• Fresh herbs (rosemary, thyme)

Instructions

Prepare the Squash:

1. Preheat oven to 400°F

2. Cut butternut squash in half lengthwise and scoop out all seeds

3. Place squash halves cut side up on a parchment-lined baking sheet

4. Drizzle with olive oil and season with salt and pepper

5. Roast for 30-40 minutes until fork-tender

Make the Filling:
6. Cook bacon until crispy, then chop and set aside
7. Heat 1 tablespoon olive oil in a skillet over medium heat
8. Add chopped spinach and cook until wilted
9. Season with smoked paprika and chili powder
10. Remove from heat and stir in crumbled feta cheese and chopped bacon

Stuff the Squash:
11. Remove roasted squash from oven and let cool slightly
12. Using a spoon, scoop out the flesh leaving about a 1-inch border along sides and bottom
13. Add the scooped-out squash flesh back into the cavities
14. Divide the feta, spinach, and bacon mixture among the 4 halves
15. Top with remaining chopped bacon
16. Return to oven and bake for 10 more minutes at 400°F
17. Garnish with fresh herbs before serving