Ingredients
Scale
- 1 medium butternut squash
- 4 slices turkey bacon, chopped
- 5 ounces fresh spinach
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Halve the butternut squash lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side up on a baking sheet and roast for 45-60 minutes, or until tender when pierced with a fork.
- Step 2: While the squash is roasting, cook the turkey bacon in a skillet over medium heat until crispy. Remove from skillet and set aside, leaving the rendered fat in the pan.
- Step 3: Add the spinach to the skillet with the bacon fat and cook until wilted, about 2-3 minutes. Drain any excess liquid.
- Step 4: In a bowl, combine the cooked spinach, ricotta cheese, Parmesan cheese, garlic powder, cooked turkey bacon, salt, and pepper.
- Step 5: Once the butternut squash is cool enough to handle, scoop out some of the flesh from the center, leaving a 1/2-inch border. Add the scooped-out squash to the spinach mixture and stir to combine.
- Step 6: Fill the butternut squash halves with the spinach and cheese mixture. Return to the oven and bake for another 10-15 minutes, or until heated through and the cheese is melted and slightly golden. Let cool slightly before serving.
Notes
- For easy meal prep, store leftover stuffed squash halves in airtight containers in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or oven until warmed through, adding a splash of water to prevent drying out.
- Serve these beautiful stuffed squash halves as a satisfying vegetarian main course or a hearty side dish alongside roasted chicken or pork.
- Chef's tip: Roast the squash a day ahead to save time, and try adding a pinch of nutmeg to the spinach mixture for extra warmth!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American