Stuffed Butternut Squash with Spinach, Bacon, and Cheese is a delicious and comforting dish that brings together sweet, earthy flavors. It’s perfect for a cozy dinner or as a special side dish for your holiday meals. The combination of roasted squash, crispy bacon, and melted cheese will make your taste buds happy!
Table of Contents
Why make this recipe
This recipe is a wonderful way to enjoy seasonal produce and combine it with savory ingredients. Butternut squash is rich in vitamins and adds a slightly sweet flavor, making it a great base for the salty goodness of bacon and cheese. Plus, it’s easy to prepare, making it a fantastic choice for busy weeknights or festive gatherings.
How to make this Stuffed Butternut Squash with Spinach, Bacon, and Cheese
Ingredients
- 1 medium butternut squash
- 2 cups fresh spinach
- 4 slices of turkey bacon, chopped
- 1 cup shredded cheese (such as cheddar or mozzarella)
- 1/2 cup quinoa or rice (optional)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Directions
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds.
- Brush the insides with olive oil and sprinkle with salt, pepper, garlic powder, and onion powder.
- Place the squash halves cut-side down on a baking sheet and roast for about 25-30 minutes until tender.
- In a skillet, cook the chopped bacon over medium heat until crispy. Add the spinach and cook until wilted.
- If using quinoa or rice, cook according to package instructions.
- In a bowl, mix the bacon, spinach, cheese, and cooked quinoa or rice (if using).
- Turn the roasted squash halves over and fill them with the spinach and bacon mixture.
- Return to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Serve warm as a side dish.
Stuffed Butternut Squash with Spinach, Bacon, and Cheese
A delicious and comforting dish made with roasted butternut squash, crispy bacon, and melted cheese, perfect for cozy dinners or festive gatherings.
- Total Time: 55 minutes
- Yield: 4 servings 1x
Ingredients
- 1 medium butternut squash
- 2 cups fresh spinach
- 4 slices of turkey bacon, chopped
- 1 cup shredded cheese (such as cheddar or mozzarella)
- 1/2 cup quinoa or rice (optional)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds.
- Brush the insides with olive oil and sprinkle with salt, pepper, garlic powder, and onion powder.
- Place the squash halves cut-side down on a baking sheet and roast for about 25-30 minutes until tender.
- In a skillet, cook the chopped bacon over medium heat until crispy. Add the spinach and cook until wilted.
- If using quinoa or rice, cook according to package instructions.
- In a bowl, mix the bacon, spinach, cheese, and cooked quinoa or rice (if using).
- Turn the roasted squash halves over and fill them with the spinach and bacon mixture.
- Return to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Serve warm as a side dish.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. Reheat in the oven or microwave. Customize by adding different cheeses or nuts for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 25mg
How to serve Stuffed Butternut Squash
This stuffed squash can be served on its own as a main dish or as a side with roasted meats or grilled chicken. Pair it with a light salad for a balanced meal. The rich flavors make it a wonderful addition to any festive table, too!
How to store Stuffed Butternut Squash
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, place in the oven or microwave until warmed through. If you made a large batch, it’s perfect for taking lunch to work or enjoying another cozy dinner.
Tips to make this Stuffed Butternut Squash Recipe
- Adjust the spices according to your taste. If you love more flavor, add some red pepper flakes or Italian seasoning.
- You can use pre-cooked quinoa or rice to save time.
- For a vegetarian option, you can omit the bacon and add more vegetables like mushrooms or bell peppers.
Variations
You can customize this recipe by adding different types of cheese or incorporating nuts for extra crunch. For a Mediterranean twist, use feta cheese and add olives.
For other butternut squash recipes to try this season, check out this Roasted Butternut recipe.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the butternut squash and the filling in advance. Just assemble and bake when ready to serve.
2. Is there a gluten-free option?
Yes, simply omit the quinoa or make sure to use certified gluten-free grains and ingredients.
3. How do I know if the butternut squash is cooked?
The squash is done when you can easily pierce it with a fork and the flesh is tender.
Conclusion
Stuffed Butternut Squash with Spinach, Bacon, and Cheese is not only easy to make but also a delightful dish that’s full of flavor. With its vibrant colors and hearty ingredients, it’s sure to impress your family and friends. Give it a try for your next meal!
For more easy and satisfying recipes, join me on Pinterest – where good food meets great company!
