🍽️ 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
👩🍳 Instructions
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.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.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.Bake Again
Return to oven for 10–12 minutes until heated through and lightly golden.Finish & Serve
Sprinkle with extra feta and fresh herbs.
🌿 Mediterranean Tips
Olive oil + lemon keep flavors bright
Feta adds saltiness without heavy cheese
Nuts add texture and healthy fats
🍴 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
🔁 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
