Stuffed Butternut Squash with Feta, Spinach & Bacon

🍽️ Stuffed Butternut Squash with Feta, Spinach & Bacon

Mediterranean-Inspired

🧺 Ingredients (Serves 4)

• 2 small butternut squash, halved lengthwise & seeded

• 2 tbsp extra-virgin olive oil

• Sea salt & black pepper

Filling

• 4 slices bacon, chopped

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 2 cups fresh spinach, chopped

• ½ tsp dried oregano

• ¼ tsp chili flakes (optional)

• ⅓ cup crumbled feta cheese

• 2 tbsp toasted walnuts or pine nuts

• 1 tbsp lemon juice

Optional Topping

• Extra feta

• Fresh parsley or thyme

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👩‍🍳 Instructions

1. Roast the Squash
   Preheat oven to 200°C / 400°F.
   Brush squash with olive oil, season with salt and pepper.
   Place cut-side down on a baking tray.
   Roast 35–45 minutes, until fork-tender.

2. Prepare the Filling
   While squash roasts, cook bacon in a skillet until crispy.
   Remove bacon, leaving a little fat in the pan.
   Sauté onion 2–3 minutes until soft.
   Add garlic and cook 30 seconds.
   Stir in spinach, oregano, chili flakes; cook until wilted.
   Remove from heat and mix in bacon, feta, nuts, and lemon juice.

3. Stuff the Squash
   Turn squash cut-side up.
   Lightly scoop out a bit of flesh (optional) to make room.
   Fill generously with the spinach-bacon mixture.

4. Bake Again
   Return to oven for 10–12 minutes until heated through and lightly golden.

5. Finish & Serve
   Sprinkle with extra feta and fresh herbs.

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🌿 Mediterranean Tips

• Olive oil + lemon keep flavors bright

• Feta adds saltiness without heavy cheese

• Nuts add texture and healthy fats

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🍴 Serving Ideas

• As a main vegetarian-friendly meal (omit bacon if desired)

• As a side dish with grilled chicken or fish

• Perfect for meal prep — reheats beautifully

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🔁 Variations

• Vegetarian: swap bacon for sun-dried tomatoes or olives

• Vegan: use chickpeas + pine nuts, omit feta or use plant-based

• Extra protein: add cooked lentils or quinoa