Description
A cozy and comforting dish featuring roasted butternut squash stuffed with a savory filling of spinach, bacon, and cheese.
Ingredients
Scale
- 1 large butternut squash
- 2 cups fresh spinach
- 4 slices of bacon
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup cooked quinoa or rice
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper. Place the squash cut side down on a baking sheet and bake for 30-40 minutes until tender.
- While the squash is baking, cook the bacon in a skillet until crispy. Remove the bacon and crumble it, leaving the grease in the pan.
- In the same skillet, sauté the onion and garlic in the bacon grease until soft. Add the spinach and cook until wilted. Stir in the cooked quinoa or rice, crumbled bacon, and half the cheese. Season with salt and pepper to taste.
- Once the squash is done, carefully fill each half with the spinach and bacon mixture. Top with the remaining cheese.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly. Serve warm.
Notes
For variations, consider trying different cheeses or adding herbs for extra flavor. Leftovers can be stored in the refrigerator for up to 3-4 days and can also be frozen for later.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg