Description
ThisStuffed Butternut Squashis the ultimatecomfort food meets healthy indulgence! Withroasted butternut squashfilled with acreamy Parmesan, spinach, and bacon mixture, this dish ishearty, flavorful, and perfect for fall.
Ingredients
Scale
- 2medium butternut squash
- 2 tbspolive oil
- Salt and pepper, to taste
- 4 ozcream cheese, softened
- 1 cupshredded Parmesan cheese
- 2 cupsfresh spinach(or1 cupfrozen, thawed and drained)
- 8strips cooked bacon, chopped
- Freshparsley or basil
- ExtraParmesan cheese
- Toastedwalnuts or pecansfor crunch
Instructions
- Preheat your oven to400°F (200°C).
- Slice thebutternut squash in half lengthwiseandscoop out the seeds.
- Drizzle witholive oiland season withsalt and pepper.
- Place thesquash halves cut side downon a baking sheet.
- Roast for40 minutes, or until tender when pierced with a fork.
- While the squash is roasting,sauté the spinach in olive oiluntil wilted.
- In a large bowl, mix together:✅Softened cream cheese✅Shredded Parmesan cheese✅Sautéed spinach✅Half of the chopped bacon
- Mix well until creamy and combined.
- Flip the roastedsquash halves cut side up.
- Scoop outsome of the flesh, leaving a1-inch border(save for another use like soup or mash).
- Fill the squash halves with thespinach, cheese, and bacon mixture.
- Sprinkle theremaining chopped baconon top.
- Bake for15 more minutesat 400°F (200°C).
- Optional:Broil for3-5 minutesto get a golden, crispy top.
- Garnish withextra Parmesan, fresh parsley, or toasted nutsfor added crunch.
- Serve warm and enjoy thischeesy, comforting, and hearty dish!????????????
Notes
Want It Extra Creamy?Add½ cup shredded mozzarellafor extra cheesiness.
Need More Protein?Stir incooked chicken or turkeyto the filling.
Make It Vegetarian:Omit bacon and addtoasted nuts or sautéed mushrooms.
Use the Leftover Squash Flesh:Blend intosoups, mash it, or mix into pasta sauces.