Stuffed Butternut Squash w Feta (Print Version)
Roasted butternut squash halves filled with a delicious mixture of feta cheese, wilted spinach, and crispy bacon bits.
# Ingredients:
→ Main Ingredients
01 -
1 medium butternut squash
02 -
2 cups fresh spinach, well-drained
03 -
1 cup crumbled feta cheese
04 -
4 slices bacon, diced (can substitute with turkey bacon or smoked tofu)
05 -
1 clove garlic, minced
06 -
Salt and pepper to taste
07 -
1 tablespoon olive oil
08 -
1/2 teaspoon dried oregano, optional
# Steps to Follow:
01 -
Preheat your oven to 400°F (200°C) and halve the butternut squash lengthwise. Scoop out the seeds, drizzle with olive oil, and sprinkle with salt and pepper.
02 -
Place the squash halves cut-side down on a baking sheet and bake for 40-50 minutes until tender.
03 -
In a skillet over medium heat, cook the diced bacon until crispy, around 5-7 minutes. Set aside, leaving the drippings in the skillet.
04 -
Using the same skillet, sauté minced garlic and spinach in the bacon drippings until the spinach wilts, about 3-4 minutes. Return the bacon to the skillet, stir in feta and oregano.
05 -
Turn the cooked squash halves flesh-side up and fill each half with the prepared mixture, pressing down gently.
06 -
Return the stuffed squash halves to the oven and bake for an additional 15-20 minutes.
07 -
Let the squash cool for a few minutes before serving. Garnish with fresh herbs if desired.