Description
A hearty and flavorful dish where butternut squash is stuffed with a creamy mixture of spinach, bacon, and cheese, perfect for a comforting meal.
Ingredients
Scale
- 1 large butternut squash, halved and seeded
- 2 tablespoons olive oil
- 4 strips bacon, chopped
- 2 cups fresh spinach, chopped
- 1 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Brush the cut sides of the butternut squash with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 30-40 minutes until tender.
- In a skillet, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the grease in the pan.
- Add minced garlic to the skillet and sauté for 1 minute. Add chopped spinach and cook until wilted.
- In a bowl, mix the cooked spinach, bacon, cream cheese, cheddar cheese, and Parmesan cheese until well combined.
- Once the squash is roasted, flip it over and fill the cavity with the spinach-bacon-cheese mixture.
- Return to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
For a vegetarian version, omit the bacon and use vegetable oil instead. Ensure the squash is fully cooked to avoid toughness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 8g
- Fat: 28g
- Carbohydrates: 35g
- Protein: 15g