1️⃣ Roast the squash: Preheat oven to 400°F (200°C). Brush the cut sides of the butternut squash with olive oil and season with salt and pepper. Place cut side down on a baking sheet lined with parchment paper. Roast for 40-45 minutes until tender when pierced with a fork.

2️⃣ Cook the bacon: While the squash roasts, heat a skillet over medium heat. Add chopped bacon and cook until crispy. Remove bacon and drain on paper towels, leaving the bacon fat in the pan.

3️⃣ Sauté veggies: Add the onion to the skillet with bacon fat and cook for 3-4 minutes until softened. Stir in garlic and spinach, cooking until spinach wilts. Season with salt, pepper, and optional thyme.

4️⃣ Combine filling: Remove skillet from heat. Mix in cooked bacon and half of the shredded cheese.

5️⃣ Stuff the squash: Once the squash is cool enough to handle, carefully scoop out some flesh, leaving a sturdy border. Mix the scooped squash into the spinach and bacon mixture. Spoon the filling back into the squash halves.

6️⃣ Add cheese and bake: Sprinkle remaining shredded cheese and Parmesan over the stuffed squash. Return to the oven and bake for another 10-15 minutes until the cheese is melted and golden.

7️⃣ Serve warm: Garnish with extra herbs or a drizzle of olive oil if desired. Enjoy!