Description
A comforting dish featuring roasted butternut squash filled with spinach, crispy bacon, and gooey cheese, perfect for autumn evenings.
Ingredients
- 1 butternut squash
- 2 cups fresh spinach
- 4 slices of bacon
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup cooked quinoa or rice
- Salt and pepper to taste
- Olive oil
- Optional: garlic, onion, or herbs for added flavor
Instructions
- Preheat the oven to 400°F (200°C).
- Halve the butternut squash 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 roast for 30-40 minutes until tender.
- While the squash bakes, cook the bacon in a skillet until crispy. Remove the bacon and chop into pieces, reserving some of the bacon fat.
- In the same skillet, add spinach (and optionally garlic and onion) and sauté until it wilts.
- Combine the sautéed spinach, quinoa or rice, chopped bacon, and half of the cheese in a bowl.
- Once the squash is cooked, flip it over and 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 bubbly and golden.
- Serve warm, enjoying this dish as a delightful side or main course.
Notes
For added flavor, consider incorporating herbs into the filling or serving with a side salad.
