Stuffed Butternut Squash with Feta, Spinach & Bacon

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat gently in the oven to maintain the texture of the squash and filling.

Variations

Vegetarian: Omit the bacon or replace it with roasted nuts for crunch.

Cheese options: Substitute feta with goat cheese or mozzarella.

Herbs: Add fresh thyme, rosemary, or parsley to enhance flavor.

FAQ

Q: Can I prep this ahead of time?
A: Yes, roast the squash and prepare the filling separately, then assemble and bake just before serving.

Q: Can I use frozen spinach?
A: Fresh spinach works best, but thawed and drained frozen spinach can be used as a substitute.

Q: How do I know when the squash is done?
A: The squash is ready when a fork easily pierces the flesh.