Stuffed Butternut Squash with Spinach, Bacon, and Cheese
A heartwarming dish of roasted butternut squash filled with spinach, crispy bacon, and melty cheese, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 large butternut squash Rich in flavor, packed with vitamins.
- 2 cups fresh spinach, chopped Sneaks extra greens into the meal.
- 4 slices bacon, cooked and crumbled A little indulgence—can substitute with turkey bacon.
- 1 cup shredded cheese (cheddar or your choice) Sharp cheddar recommended for punchy flavor.
- 1/2 onion, diced onion Builds up the dish’s flavor foundation.
- 2 cloves garlic, minced Enhances flavor; don’t skimp on it.
- Salt and pepper to taste Enhances all delicious flavors.
- Olive oil Helps the squash roast beautifully.
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- Halve the butternut squash lengthwise and scoop out the seeds.
- Brush the insides of the squash with olive oil, sprinkle with salt and pepper.
- Roast the squash halves cut-side down on a baking sheet for about 30-40 minutes.
Filling
- Sauté the onion and garlic in a skillet over medium heat until translucent.
- Add the chopped spinach and cook until wilted.
- Mix the veggie mix with crumbled bacon and shredded cheese in a separate bowl.
Assembly and Final Bake
- Once the squash is tender, flip them over and stuff each half with the filling.
- Bake the stuffed squash for another 10-15 minutes until the cheese is melted and bubbly.
- Serve warm and enjoy!
Notes
For best results, don’t rush the roasting time and consider adding fresh herbs for flavor. Store leftovers in an airtight container for 3-4 days.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 25gProtein: 15gFat: 15gSaturated Fat: 6gSodium: 600mgFiber: 6gSugar: 4g
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