Stuffed Butternut Squash -

Stuffed Butternut Squash

Step 1: Preheat oven to 400 F.
Step 2: Prepare the butternut squash. Slice each one in half lengthwise. Keep fingers away from the knife to avoid injury. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.
Step 3: Place butternut squash cut sides up on a baking sheet. Drizzle the cut sides of butternut squashes with olive oil and rub the oil into the squash. Season generously with salt and pepper.
Step 4: Turn the squash over, and place it cut sides down on a baking sheet. Tip: line the baking sheet with parchment paper for easy clean-up.
Step 5: Roast in the preheated oven at 400 F for 40 minutes.

Step 1: In a large, high-sided skillet, heat olive oil on medium heat and add chopped fresh spinach. Cook for about 5 minutes until the spinach wilts. If there is any liquid in the pan, drain it. Remove from heat.
Step 2: Add crumbled feta cheese, smoked paprika, and chili powder to the skillet and stir it with cooked spinach.
Step 3: Add half of the chopped cooked bacon to the skillet. Mix everything well. Tip: save the remaining half of the bacon pieces to arrange on top of the cheese mixture.

Step 1: Remove the butternut squash halves from the oven and turn them cut sides up. Let it cool slightly. Scoop out the flesh using a spoon, leaving about a 1-inch border along the sides. Add back the scooped-out squash into the larger cavities of the butternut squash.
Step 2: Warm up the feta cheese, spinach, and bacon mixture in the skillet. Divide this mixture among the 4 halves and stuff the squash until the mixture is leveled. Top with the remaining chopped cooked bacon.
Step 3: Optionally, you can reheat the stuffed butternut squash in the oven at 400 F for 10 more minutes.
Step 4: Remove from the oven and garnish with fresh herbs. Serve and enjoy!