Description
A delicious recipe for stuffed butternut squash filled with feta, spinach, and bacon that offers a delightful twist for your meals!
Ingredients
Scale
- 1 medium butternut squash
- 2 cups fresh spinach (well-drained if using frozen)
- 1 cup crumbled feta cheese
- 4 slices of bacon (diced; can substitute with turkey bacon or smoked tofu)
- 1 clove garlic (minced)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano (optional)
Instructions
- Preheat your oven to 400°F (200°C) and halve the butternut squash lengthwise, scooping out the seeds. Drizzle with olive oil and sprinkle with salt and pepper.
- Place the squash halves cut-side down on a baking sheet and bake for 40-50 minutes until tender.
- Cook diced bacon in a skillet over medium heat until crisp, around 5-7 minutes, then set aside, leaving drippings.
- In the same skillet, sauté minced garlic and spinach until the spinach wilts, about 3-4 minutes. Return bacon to the skillet, stir in feta and oregano.
- Once the squash is cooked, turn it over so the flesh faces up, and fill each half with the mixture, pressing down gently.
- Return to the oven and bake for an additional 15-20 minutes.
- Let cool for a few minutes before serving. Garnish with fresh herbs if desired.
Notes
- Can be made with turkey bacon or smoked tofu for a healthier option.
- Feel free to add more vegetables to the filling, such as chopped bell peppers or onions.
- Optional herbs can be added for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 half of stuffed squash
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 25mg