Ingredients
Scale
- 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