Table of Contents
Description
This Stuffed Butternut Squash with Feta, Spinach & Bacon is a hearty, flavorful, low-carb meal bursting with fall flavor. Perfect for a cozy dinner!
🧡 Stuffed Butternut Squash with Feta, Spinach & Bacon
There’s something magical about fall evenings when the kitchen fills with the warm aroma of roasted squash, sizzling bacon, and savory herbs. This Stuffed Butternut Squash with Feta, Spinach & Bacon is one of those comfort-food recipes that feels indulgent, nourishing, and completely satisfying — without loading up on carbs or processed ingredients.
This hearty dish is perfect if you’re craving a comforting, low-carb, and healthy meal that still tastes like a gourmet treat. The natural sweetness of the roasted squash pairs beautifully with salty bacon, creamy feta, and tender spinach, creating a balanced flavor explosion in every bite. It’s also a great way to get your family to eat more veggies — even the picky eaters will go back for seconds!
Whether you’re cooking for a cozy weeknight dinner, impressing guests at a fall gathering, or prepping a nutrient-packed meal for lunch, this recipe hits the mark. It’s rich in fiber, packed with protein, and full of vitamins A and C — all while staying gluten-free, low-carb, and keto-friendly.
Get ready for an easy and incredibly delicious stuffed butternut squash recipe that tastes like autumn on a plate. 🍂
🛒 Recipe Equipment
To make this recipe smoothly, here’s what you’ll need:
- Baking sheet
- Sharp knife and cutting board
- Spoon (for scooping out seeds)
- Skillet or frying pan
- Mixing bowl
- Parchment paper (optional, for easy cleanup)
- Aluminum foil (optional to speed up roasting)
📍 Recipe Stat Sheet
| Detail | Info |
|---|---|
| Prep Time: | 15 minutes |
| Cook Time: | 40–45 minutes |
| Total Time: | 55–60 minutes |
| Servings: | 4 halves (2 large servings) |
| Meal Type: | Low-Carb Dinner, Fall Recipe, Healthy Comfort Food |
| Diet: | Gluten-Free, Low-Carb, Keto-Friendly |
🧀 Ingredients
For the Roasted Squash
- 1 medium butternut squash, halved lengthwise and seeds removed
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
For the Filling
- 6 slices bacon, chopped
- 1 medium onion, finely diced
- 3 cups fresh spinach
- 2 cloves garlic, minced
- ½ cup crumbled feta cheese
- ¼ cup grated parmesan cheese
- ½ tsp Italian seasoning
- ¼ tsp red pepper flakes (optional for heat)
- Salt & pepper, to taste
🥘 Ingredient Notes
- Butternut Squash: Choose one with a long neck for more edible flesh. The squash provides natural sweetness and fiber.
- Feta Cheese: Adds tangy, salty creaminess. Goat cheese can be swapped for a milder flavor.
- Spinach: Fresh is ideal, but frozen spinach works if drained well.
- Bacon: Turkey bacon is a lighter alternative if preferred.
- Parmesan: Helps bind the filling and adds a savory finish.
👩🍳 Step-By-Step Instructions
1. Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Brush the squash halves with olive oil, then sprinkle with salt, pepper, and garlic powder.
Place cut-side down and roast for 35–40 minutes, until the flesh becomes soft, golden, and caramelized.
2. Cook the Bacon & Veggies
While the squash roasts, heat a skillet over medium heat.
Cook the chopped bacon until crispy and fragrant. Remove and set aside, leaving the drippings in the pan for extra flavor.
Add the onion to the pan and sauté until soft and lightly golden. Stir in the garlic and cook 1 more minute.
Add spinach and cook until wilted. Remove from heat.
3. Prepare the Filling
Once slightly cooled, combine the spinach mixture with the cooked bacon, feta, Parmesan, Italian seasoning, and red pepper flakes in a bowl. Mix well. Taste and adjust seasoning.
4. Stuff the Squash
Remove the squash from the oven and carefully flip it.
Use a spoon to gently create a small “well” in the center if needed, then fill each half generously with the bacon-spinach mixture.
5. Bake Again
Return the stuffed squash to the oven for an additional 5–8 minutes, allowing the cheese to melt and the flavors to meld beautifully.
6. Serve Warm & Enjoy
Serve hot, with an extra sprinkle of feta or Parmesan on top for that final gourmet touch. 😍
💡 Pro Tips & Variations
- Make It Vegetarian: Skip the bacon and use mushrooms for a meaty texture.
- Add Protein: Mix in shredded chicken for an even heartier meal.
- Cheese Swap: Try goat cheese, mozzarella, or cheddar for a new flavor twist.
- Make Ahead: Roast the squash ahead of time and fill when ready to serve.
- Storage Tip: Stuffed squash stores well in an air-tight container for up to 3 days in the fridge.
🍽️ Serving Suggestions
This dish pairs wonderfully with:
- A fresh green salad with lemon vinaigrette
- Roasted Brussels sprouts or asparagus
- A warm bowl of tomato basil soup
- A chilled glass of crisp white wine (optional!)
Perfect for fall dinners, Thanksgiving sides, or meal prep.
❄️ Storage Information
- Refrigerate: Store leftovers in a sealed container for up to 3 days.
- Reheat: Warm in the oven at 350°F for best texture, or microwave for 1–2 minutes.
- Freezing: Not recommended as squash can become watery after thawing.
🔢 Nutrition Facts (Estimated per serving)
- Calories: ~315
- Carbs: 16g
- Protein: 12g
- Fat: 22g
- Fiber: 4g
🌟 Final Thoughts
If you’re looking for a warm, nourishing, and flavor-packed meal that feels like a hug in a bowl, this Stuffed Butternut Squash with Feta, Spinach & Bacon is a must-try. It’s wholesome, satisfying, and perfect for fall and winter comfort eating — without weighing you down.