Delicious Stuffed Butternut Squash with Spinach, Bacon, and Cheese

There’s something about stuffed vegetables that feels both rustic and fancy at the same time. They’re hearty and comforting but still feel like something you’d proudly serve at a holiday dinner. This Stuffed Butternut Squash with Spinach, Bacon, and Cheese checks all those boxes and then some.

You start with sweet, tender roasted butternut squash halves that serve as their own little edible bowls. Then, you fill them with a savory mixture of sautéed spinach, crispy halal turkey or beef bacon, caramelized onions, and gooey, melty cheese. It’s rich, flavorful, and totally satisfying—but also packed with wholesome ingredients.

I made this dish for the first time on a cool autumn weekend when I wanted something cozy and a little indulgent, but still veggie-forward. And wow—one bite in, I knew this would be a keeper. The natural sweetness of the squash pairs perfectly with the salty, smoky bacon and the earthy spinach. The cheese ties it all together into one comforting, cheesy, fork-tender masterpiece.

It’s simple enough for a weeknight but special enough for a dinner party. And with just a few ingredients, it comes together beautifully.

Why You’ll Love This Recipe

• Sweet + savory combo: The caramelized squash and salty bacon create the perfect flavor balance.
• Comforting and hearty: Creamy cheese, warm roasted veggies, and crispy bacon? Yes, please.
• Perfect for fall and winter: Butternut squash is in season, affordable, and totally delicious this time of year.
• Impressive yet easy: Looks fancy, tastes gourmet, but it’s actually very doable.
• Customizable: Easily adapt with different cheeses, greens, or protein options.
• Halal-friendly: Made with halal-certified turkey or beef bacon—no pork needed.

Preparation Time and Servings

• Prep Time: 15 minutes
• Cook Time: 45–50 minutes
• Total Time: 1 hour
• Servings: 2–4 (depending on portion size)
• Calories per serving: 420
• Protein: 18g
• Carbs: 24g
• Fat: 28g

Ingredients

• 1 medium butternut squash, halved lengthwise and seeds removed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 slices halal turkey or beef bacon, chopped
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 4 cups fresh spinach (or use frozen, thawed and squeezed dry)
• ½ teaspoon dried thyme or Italian seasoning
• ½ cup shredded mozzarella cheese
• ½ cup shredded cheddar or Gouda (or your favorite melty cheese)
• Optional: 2 tablespoons grated Parmesan for topping
• Optional: Chopped fresh parsley or thyme for garnish

Step-by-Step Instructions

1. Roast the squash

• Preheat your oven to 400°F (200°C).
• Place the butternut squash halves on a baking sheet, cut-side up.
• Drizzle with olive oil and season with salt and pepper.
• Roast for 40–45 minutes, or until the flesh is fork-tender and slightly golden around the edges.

Pro tip: If the squash halves wobble, slice a small piece off the bottom to help them sit flat.

2. Make the filling

• While the squash is roasting, heat a skillet over medium heat.
• Add the chopped halal bacon and cook until crispy. Remove and set aside on a paper towel-lined plate.
• In the same skillet (leave a little of the bacon fat for flavor), add the diced onion. Sauté for 4–5 minutes until soft and lightly golden.
• Add the garlic and cook for 1 more minute.
• Stir in the spinach and cook until wilted. If using frozen spinach, make sure it’s well-drained.
• Season with salt, pepper, and dried thyme.
• Remove from heat and stir in the cooked bacon and half of the shredded cheese.

3. Stuff the squash

• Once the squash is tender, remove it from the oven.
• Use a spoon to gently scoop out a small amount of the flesh from each half to make room for the filling (optional, especially if you want a generous scoop of filling).
• Stir the scooped squash into the filling for extra creaminess.
• Spoon the spinach and bacon mixture into each squash half.
• Sprinkle the remaining cheese evenly over the top, and add Parmesan if using.

4. Bake until melty and golden

• Return the stuffed squash to the oven for 10–15 minutes, or until the cheese is melted and bubbly.
• If you want a golden top, broil for 1–2 minutes—but keep a close eye on it!

5. Serve and enjoy

• Remove from the oven and let cool slightly.
• Garnish with chopped parsley or thyme and serve warm.

How to Serve

This stuffed butternut squash is hearty enough to be a meal on its own, but it also pairs beautifully with:

• A light salad: Try arugula with lemon vinaigrette or a simple cucumber-tomato salad.
• Grains on the side: Serve with a scoop of quinoa, farro, or wild rice.
• Crusty bread: For soaking up any cheesy, melty goodness.
• Roasted veggies: A few carrots or Brussels sprouts on the side never hurt!

Additional Tips

1. Cut squash evenly: Make sure the halves are about the same size so they roast at the same rate.
2. Use a melon baller or spoon to scoop: This helps create a little pocket for the filling.
3. Don’t toss the scooped-out squash: Stir it into the filling or save it for soup later.
4. Switch up the cheese: Try fontina, Gruyère, or even a little goat cheese for tang.
5. Double the batch: If you’re feeding a group, roast two squash and double the filling—it’s easy to scale up!

Recipe Variations

This dish is super versatile. Here are some fun twists:

• Add grains: Mix cooked quinoa, couscous, or rice into the filling for more texture.
• Make it spicy: Add a pinch of red pepper flakes or chopped jalapeños.
• Go vegetarian: Skip the bacon and add sautéed mushrooms or sun-dried tomatoes.
• Add nuts: Toasted walnuts or pecans add crunch and a nutty flavor.
• Mediterranean style: Use feta cheese, olives, and oregano instead of cheddar and thyme.

Serving Suggestions

• Main course: Serve each squash half as a full meal, especially for a cozy fall dinner.
• Side dish: Cut halves into smaller portions and serve alongside roasted chicken, turkey, or fish.
• Holiday table: This makes a beautiful vegetarian-friendly option for Thanksgiving or any festive dinner.
• Lunch leftovers: Scoop the filling into a wrap or warm it over toast with a fried egg on top.

Storage and Reheating

Storage: Let leftovers cool, then store in an airtight container in the fridge for up to 3 days.

Reheating: Warm in a 350°F oven for 10–15 minutes or microwave in 1-minute intervals until heated through.

Freezing: You can freeze stuffed squash halves. Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven.

Special Equipment

• Sharp chef’s knife: For cutting the squash safely.
• Baking sheet: A rimmed sheet pan works best for roasting.
• Skillet or sauté pan: For cooking the filling.
• Spoon or melon baller: To scoop out the squash centers.

FAQ

Can I use a different type of squash?
Yes! Acorn squash or delicata squash are great alternatives and roast a little faster.

Is this recipe halal?
Yes, as long as you use halal-certified turkey or beef bacon and cheese made with halal-friendly rennet.

Can I make this vegetarian?
Absolutely—just leave out the bacon and consider adding mushrooms, nuts, or extra cheese.

What if I don’t like spinach?
Kale or Swiss chard are great substitutes, or use sautéed zucchini for a different texture.

Can I prep this ahead of time?
Yes! You can roast the squash and prep the filling a day in advance. Assemble and bake when ready to serve.

Conclusion

This Stuffed Butternut Squash with Spinach, Bacon, and Cheese is warm, cheesy, and packed with flavor—the ultimate comfort food that also happens to be beautiful on the plate. Whether you’re making it for a cozy night in, a dinner party, or a holiday gathering, it’s guaranteed to wow your guests (or your family!) and leave everyone asking for seconds.

Try it out and let me know how you like it! And if you put your own spin on the recipe—different cheeses, veggies, or spices—I’d love to hear about it.

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