Stuffed Butternut Squash
This stuffed butternut squash is a hearty, savory dish with creamy cheese, smoky bacon, and fresh spinach—perfect for the Fall or Winter seasons. Butternut squash is packed with essential nutrients like vitamins A and C, which support immune function and skin health. It’s also high in fiber, promoting digestive health and helping to maintain a healthy weight. Check out our other recipes too!
Stuffed Butternut Squash Ingredients:
01 – 2 medium butternut squash.
02 – 2 tbsp olive oil.
03 – Salt and pepper, to taste.
04 – 4 oz cream cheese, softened. (can be almond or cashew milk cream cheese instead of cow cheese!)
05 – 1 cup shredded Parmesan cheese.
06 – 2 cups fresh spinach (or 1 cup frozen, thawed and drained). When wilted, the iron in spinach becomes more bio-available and easier for the body to absorb!
07 – 8 strips cooked bacon, chopped. (I like turkey bacon -the flavor is great and the fat content is significantly less than piggy bacon)
08 – chopped peppers, tomatoes, and/or mushrooms to add to top (optional). Shiitake mushrooms help boost your immune system, tomatoes are a good source of then antioxidant lycopene and peppers are full of vitamin C and A.
Stuffed Butternut Squash Instructions:
01 – Preheat the oven to 400°F (200°C). Slice the butternut squash in half lengthwise, scoop out the seeds, drizzle with olive oil, and season with salt and pepper.
02 – Place the squash halves cut side down on a baking sheet and roast for 40 minutes, until tender.
03 – While the squash is roasting, sauté the spinach in olive oil until wilted. In a large bowl, combine the softened cream cheese, Parmesan cheese, spinach, and half of the chopped bacon. Mix well.
04 – Once the squash is roasted, flip the halves cut side up. Scoop out the flesh, leaving a 1-inch border. Stuff the squash with the spinach, bacon, and cheese mixture.
05 – Top the stuffed squash with the remaining bacon and any assorted veggies you want to add. I like to add peppers, tomatoes, and mushrooms. Then bake at 400°F (200°C) for another 15 minutes.
06 – Optionally, broil for 3-5 minutes to achieve a golden, crispy top.
