Stuffed Butternut Squash with Feta, Spinach & Bacon
This Stuffed Butternut Squash with Feta, Spinach, and Bacon is a hearty and flavorful dish perfect for fall or any special meal. The sweetness of the squash complements the savory flavors of bacon, spinach, and feta, creating a deliciously satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes (including roasting squash)
- Total Time: 1 hour 5 minutes
- Yield: 4 servings (2 squash halves) 1x
- Category: V
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 medium butternut squashes
- 4 slices bacon, chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 3 cups fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup chopped walnuts (optional)
- Salt and pepper to taste
- 1/2 teaspoon dried thyme (optional)
- 1 tablespoon balsamic vinegar (optional, for drizzling)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the butternut squashes in half lengthwise and remove the seeds. Place the squash halves on a baking sheet, cut side down, and roast for 35-40 minutes or until the flesh is tender and easily pierced with a fork.
- While the squash is roasting, cook the bacon in a large skillet over medium heat until crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside.
- In the same skillet, add the olive oil and sauté the garlic over medium heat until fragrant, about 1 minute. Add the chopped spinach and cook until wilted, about 2-3 minutes.
- Remove the skillet from heat and stir in the cooked bacon, crumbled feta cheese, and walnuts (if using). Season with salt, pepper, and dried thyme.
- Once the squash is done roasting, use a spoon to scoop out some of the flesh from each squash half, creating a well for the stuffing. Be sure to leave a border around the edges.
- Fill each squash half with the spinach, bacon, and feta mixture, pressing gently to pack the filling.
- Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, until everything is heated through and slightly golden on top.
- Drizzle with balsamic vinegar (optional) and serve warm.
Notes
- You can substitute the bacon with turkey bacon or leave it out for a vegetarian option.
- The butternut squash can be roasted in advance, and the stuffing can be prepared while the squash is cooling.
- Add a sprinkle of grated Parmesan on top for extra flavor.
- For a more savory twist, you can add some sautéed onions or roasted garlic to the stuffing mixture.
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 320 kcal
- Sugar: 9g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 25mg