Instructions
- Preheat the oven to 400°F / 200°C. Line a baking sheet with parchment paper.
- Slice each butternut squash in half lengthwise and scoop out the seeds and stringy flesh.
- Drizzle the cut sides of the squash with olive oil, rub to coat, season with salt and pepper, then turn cut sides down on the baking sheet. Roast for 40 minutes.
- While the squash roasts, prepare the filling: heat olive oil in a medium skillet over medium heat. Add spinach and cook for 5 minutes until wilted. Drain any excess liquid.
- Soften the cream cheese in a microwave-safe bowl briefly, then add shredded Parmesan, cooked spinach, and half of the chopped bacon. Mix until well combined. Reserve the remaining bacon for topping.
- After 40 minutes, remove the squash from the oven and turn cut sides up. Let cool slightly. Using a spoon, scoop out some flesh, leaving about a 1-inch border.
- Divide the spinach, bacon, and cheese mixture among the squash halves and level it. Top with the remaining bacon.
- Roast stuffed squash in the oven at 400°F / 200°C for 15 minutes until the cheese melts.
- Optionally, broil for 3–5 minutes to create a golden crust on the cheese, keeping a close eye to avoid burning.
- Remove from oven, season with freshly ground black pepper and sprinkle with fresh thyme. Serve warm.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Servings: 4
- Difficulty: Medium
Variations & Substitutions
- Use kale or Swiss chard instead of spinach for a different leafy green flavor.
- Swap Parmesan with Gruyère or mozzarella for a melty, slightly different taste.
- Add cooked quinoa or rice to the filling for a heartier meal.
- Substitute turkey bacon for regular bacon for a leaner version.
Serving Suggestions
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