6 slices of bacon, cooked and crumbled
2 cups fresh spinach, chopped
1/2 cup crumbled feta cheese
1/2 cup cooked quinoa or rice (optional, for added texture)
1 small onion, finely diced
2 cloves garlic, minced
1/4 tsp red chili flakes (optional)
2 tbsp olive oil
Salt and pepper to taste
Optional Garnish:
Fresh parsley, chopped
Extra crumbled feta
Instructions:
Roast the Squash:
Preheat your oven to 400°F (200°C).
Drizzle the cut sides of the butternut squash with olive oil and sprinkle with salt and pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper.
Roast for 40-50 minutes, or until the flesh is tender when pierced with a fork.
Prepare the Filling:
In a large skillet, heat olive oil over medium heat.
Add the onion and cook until translucent, about 3-4 minutes.
Stir in the garlic and cook for another minute.
Add the spinach and sauté until wilted.
Mix in the crumbled bacon, feta cheese, and optional quinoa or rice. Season with salt, pepper, and red chili flakes if desired.
Stuff the Squash:
Remove the roasted squash from the oven and allow it to cool slightly.
Scoop out some of the flesh to create a well, leaving about 1/2-inch border. Chop and mix the scooped squash flesh into the filling mixture.
Fill the squash cavities with the prepared mixture, packing it gently.
Bake Again:
Return the stuffed squash to the oven and bake at 375°F (190°C) for 15-20 minutes, until heated through and slightly golden on top.
Serve:
continued on the next page
ADVERTISEMENT
