Ingredients
Scale
- 1 medium butternut squash (about 2 pounds)
- 1 tablespoon olive oil
- 4 slices turkey bacon, chopped
- 5 ounces baby spinach
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
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.
- Step 2: Roast the butternut squash for 45-60 minutes, or until tender and easily pierced with a fork.
- Step 3: While the squash is roasting, cook the chopped turkey bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon grease in the skillet.
- Step 4: Add the spinach to the skillet with the bacon grease and cook until wilted, about 2-3 minutes. Drain any excess liquid.
- Step 5: In a bowl, combine the cooked turkey bacon, wilted spinach, ricotta cheese, Parmesan cheese, salt, and pepper.
- Step 6: Once the butternut squash is cooked, fill each half with the spinach and bacon mixture. Bake for an additional 5-10 minutes, or until the filling is heated through and the cheese is melted (if desired, you can broil for the last minute to brown the cheese). Serve warm.
Notes
- Store leftover stuffed squash halves in an airtight container 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.
- Serve each butternut squash half with a dollop of plain Greek yogurt or a sprinkle of toasted pumpkin seeds for added flavor and texture.
- For a richer flavor, try using crumbled feta cheese instead of ricotta; its saltiness complements the sweetness of the butternut squash perfectly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American