Ingredients:
- 2 medium butternut squash
- 6 oz turkey bacon, chopped
- 2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- Olive oil for drizzling
- Fresh parsley (for garnish)
Directions:
- Preheat the oven to 400°F (200°C).
- Prepare the squash: Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut-side up on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast for 40-45 minutes, or until the flesh is tender.
- Cook the turkey bacon: In a large skillet, cook the chopped turkey bacon over medium heat until crispy. Remove and drain on paper towels.
- In the same skillet, add the chopped spinach and sauté until wilted, about 2-3 minutes.
- Make the filling: In a mixing bowl, combine the cooked turkey bacon, sautéed spinach, mozzarella cheese, cream cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Stuff the squash: Once the butternut squash is done roasting, carefully scoop out some of the flesh to make room for the filling (leave some for texture). Mix the scooped flesh into the filling.
- Spoon the filling evenly into each squash half. Return to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
- Serve hot, garnished with fresh parsley if desired.
Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour 15 minutes
Kcal: 350 kcal per serving | Servings: 4 servings
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