Go Back

Stuffed Butternut Squash

This stuffed butternut squash packed with spinach, bacon, and cheese is the ultimate cozy comfort food, showcasing seasonal flavors with easy cleanup and family-friendly appeal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large butternut squash Cut in half lengthwise
  • 2 cups fresh spinach Cooked until wilted
  • 4 strips bacon Cooked until crispy
  • 1 cup shredded cheese Cheddar or your choice
  • 1/2 cup cooked quinoa or rice Optional
  • to taste salt and pepper For seasoning
  • 1 tablespoon olive oil For brushing the squash
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil and season with salt and pepper.
  3. Place the squash halves cut-side down on a baking sheet and roast for about 25-30 minutes, until tender.
Cooking
  1. In a skillet, cook the bacon until crispy. Remove and crumble; leave some grease in the pan.
  2. In the same skillet, add the spinach and cook until wilted.
  3. In a bowl, combine the wilted spinach, crumbled bacon, cheese, cooked quinoa or rice (if using), garlic powder, and onion powder. Stir to combine.
Assembly and Final Baking
  1. Once the squash is done, flip them over and fill each half with the spinach-bacon-cheese mixture.
  2. Return to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
  3. Serve warm as a side dish for your holiday meals.

Notes

For a flavor twist, a sprinkle of fresh herbs on top elevates the dish. Store leftovers in an airtight container in the fridge for 3-5 days or freeze for up to 3 months.