Stuffed Butternut Squash with Spinach, Bacon, and Cheese
Tender roasted butternut squash filled with spinach, bacon, quinoa, and melted mozzarella makes a satisfying cool-weather meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 2 butternut squash halved lengthwise and seeded
- 6 slices bacon chopped
- 1 small onion diced
- 3 cups baby spinach roughly chopped
- 1 cup cooked quinoa
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon dried thyme
- salt and black pepper to taste
Instructions
Instructions
- Heat the oven to 400°F. Place the squash cut-side up on a lined baking sheet, brush lightly with oil, and season with salt and pepper.
- Roast the squash for 45 to 55 minutes, until the flesh is tender when pierced.
- Meanwhile, cook the bacon in a skillet until crisp. Transfer it to a plate, leaving about one tablespoon of fat in the skillet.
- Cook the onion in the skillet until soft, then add the spinach and thyme and cook until the spinach wilts. Stir in the quinoa and bacon.
- Scoop a little flesh from the squash halves, fold it into the filling, and taste for seasoning.
- Divide the filling among the squash halves, top with mozzarella, and bake for 8 to 10 minutes more, until the cheese melts.