Ingredients
Scale
- 1 medium butternut squash, halved lengthwise and seeded
- 1 tablespoon olive oil
- 4 slices turkey bacon, diced
- 1/2 cup chopped onion
- 5 ounces fresh spinach
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
Instructions
- Step 1: Preheat 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 up on a baking sheet.
- Step 2: Roast the squash for 45-60 minutes, or until tender when pierced with a fork.
- Step 3: While the squash is roasting, cook the turkey bacon in a skillet over medium heat until crispy. Remove bacon from the skillet and set aside. Leave the rendered bacon fat in the skillet.
- Step 4: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the spinach and cook until wilted, about 2-3 minutes.
- Step 5: Once the squash is cool enough to handle, scoop out some of the flesh, leaving about a 1/2 inch border. Mash the scooped-out squash and add it to the skillet with the spinach mixture. Stir in the cooked turkey bacon and Parmesan cheese.
- Step 6: Fill the butternut squash halves with the spinach and bacon mixture. Sprinkle with mozzarella cheese and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Notes
- Store leftover stuffed squash in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual squash halves in the oven at 350°F (175°C) until warmed through.
- Serve each stuffed squash half with a dollop of Greek yogurt or sour cream for added creaminess.
- To prevent soggy filling, be sure to squeeze out excess moisture from the cooked spinach before adding it to the squash mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American