Description
Stuffed Butternut Squash with Spinach, Bacon, and Cheese
Ingredients
2 small butternut squash, halved and seeds removed
2 tbsp olive oil
4 slices bacon, cooked and crumbled
2 cups fresh spinach, chopped
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
Fresh thyme for garnish
Salt and pepper to taste
Directions
Roast the squash: Preheat oven to 400°F (200°C). Brush the squash halves with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-35 minutes until tender.
Prepare the filling: While the squash roasts, heat a skillet over medium heat. Sauté garlic until fragrant, then add spinach and cook until wilted. Remove from heat and mix in ricotta, half of the mozzarella, half of the Parmesan, and crumbled bacon.
Stuff the squash: Flip the roasted squash halves cut-side up and scoop out a bit of the flesh to create a well. Stir the scooped-out squash into the filling mixture and spoon it back into the squash halves.
Top and bake: Sprinkle the remaining mozzarella and Parmesan on top. Return the squash to the oven and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
Garnish and serve: Remove from the oven, sprinkle with fresh thyme, and enjoy warm!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Calories: ~350 kcal per serving
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