A cozy, savory roasted squash filled with garlicky spinach, creamy feta, and crispy bacon. It makes a beautiful low-carb side dish or satisfying main meal for fall and winter.
Ingredients
For the Squash
2 medium butternut squash
1½ tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp dried Italian seasoning
½ tsp garlic powder
For the Filling
6 oz (170 g) fresh spinach
6 oz (170 g) feta cheese, crumbled
6 slices bacon, cooked and chopped
2 cloves garlic, minced
½ small onion, finely diced
1 tbsp olive oil
¼ tsp red pepper flakes — optional
½ tsp dried oregano
¼ tsp black pepper
2 tbsp grated Parmesan — optional
Instructions
1. Prepare the Squash
Preheat your oven to 400°F (200°C).
Carefully cut each butternut squash in half lengthwise. Scoop out the seeds and stringy center.
Place the squash halves cut-side up on a baking sheet.
Brush with olive oil and season with salt, pepper, garlic powder, and Italian seasoning.
2. Roast the Squash
Roast for approximately 40–50 minutes, or until the flesh is tender when pierced with a fork.
The exact cooking time will depend on the size of your squash.
3. Cook the Bacon
While the squash is roasting, cook the bacon in a skillet until crispy.
Transfer to a paper towel-lined plate and let it cool slightly. Chop into small pieces.
Reserve about 1 tablespoon of bacon fat if desired for extra flavor.
4. Prepare the Spinach Filling
Heat 1 tablespoon olive oil or reserved bacon fat in a skillet over medium heat.
Add the diced onion and cook for 3–4 minutes until softened.
Add the minced garlic and cook for about 30 seconds.
Add the fresh spinach and cook until wilted, about 2–3 minutes.
Season with oregano, black pepper, and optional red pepper flakes.
5. Combine the Filling
Remove the skillet from the heat.
Stir in:
Crumbled feta
About ¾ of the crispy bacon
Parmesan, if using
Mix gently until combined.
6. Fill the Squash
Once the squash is tender, remove it from the oven.
You can leave the roasted flesh intact, as shown in the photo, or gently scoop out a small amount from the center to create more room for the filling.
Pile the spinach-feta mixture into each squash half.
Top with the remaining bacon and a little extra feta.
7. Bake Again
Return the stuffed squash to the oven and bake for 8–12 minutes.
For a beautifully browned topping, switch to broil for 1–2 minutes at the end. Watch carefully so the cheese and bacon don’t burn.
8. Serve
Let the squash rest for 5 minutes, then serve warm.
A small drizzle of olive oil or a sprinkle of fresh parsley makes a lovely finishing touch.
Recipe Details
Prep Time: 20 minutes
Cook Time: 50–60 minutes
Total Time: About 1 hour 10 minutes
Servings: 4
Course: Main Dish / Side Dish
Cuisine: American / Mediterranean-inspired
Difficulty: Easy to Moderate
Nutrition Information
Estimated per serving (¼ of the recipe; nutrition varies with squash size, bacon, and feta):
Calories: ~430 kcal
Protein: ~15 g
Carbohydrates: ~38 g
Fat: ~26 g
Saturated Fat: ~9 g
Fiber: ~7 g
Sugar: ~7 g
Sodium: ~850 mg
Nutritional Highlights
Butternut squash provides fiber, potassium, and beta-carotene.
Spinach adds folate, vitamin K, and other micronutrients.
Feta contributes protein and calcium.
Bacon provides savory flavor and protein, but also increases the sodium and saturated-fat content.
Olive oil adds predominantly unsaturated fat.
Helpful Tips
Choose smaller squash: They cook more quickly and create convenient individual portions.
Don’t overcook the spinach: Cook just until wilted to maintain its color and texture.
Make it vegetarian: Simply leave out the bacon and add toasted walnuts, pumpkin seeds, or extra feta.
Want more protein? Add cooked shredded chicken or turkey to the filling.
For extra creaminess: Mix 2–3 tablespoons of cream cheese or Greek yogurt into the spinach mixture.
For more flavor: Add a little lemon zest or freshly squeezed lemon juice just before serving.
Easy Variations
Spinach & Walnut
Replace the bacon with toasted walnuts for a vegetarian version with extra crunch.
Chicken Stuffed Squash
Add 1 cup cooked shredded chicken to the filling.
Spicy Version
Add red pepper flakes and a pinch of smoked paprika.
Three-Cheese Version
Use feta, Parmesan, and a small amount of mozzarella.
Mushroom Version
Sauté 1 cup sliced mushrooms with the onion before adding the spinach.
Q&A
Q: Can I use acorn squash instead of butternut squash?
A: Yes. Acorn squash works beautifully and is naturally portion-sized. Cooking time may vary depending on size.
Q: Can I make this recipe vegetarian?
A: Absolutely. Omit the bacon and replace it with toasted walnuts, pecans, pumpkin seeds, or sautéed mushrooms.
Q: Can I prepare this ahead of time?
A: Yes. Roast the squash and prepare the filling up to 1 day ahead. Refrigerate separately, then fill and bake when ready to serve.
Q: Can I freeze stuffed squash?
A: Yes, although the texture of the spinach and squash may become slightly softer after thawing. Cool completely, wrap well, and freeze.
Q: Can I use frozen spinach?
A: Yes. Thaw it completely and squeeze out as much excess water as possible before adding it to the filling.
Q: What can I use instead of feta?
A: Goat cheese, ricotta, cottage cheese, or crumbled queso fresco can work well.
Q: How do I make it lower in carbs?
A: Butternut squash contains natural carbohydrates, so it isn’t a very low-carb vegetable. For a lower-carb version, use a smaller portion of squash and increase the spinach, mushrooms, and protein filling.
Q: Can I use turkey bacon?
A: Yes. Turkey bacon can be substituted for regular bacon, although the flavor and texture will be slightly different.
Q: How do I know when the squash is done?
A: Insert a fork into the thickest part. It should slide in easily with little resistance.
Q: What should I serve with stuffed squash?
A: Serve it with a simple green salad, roasted vegetables, grilled chicken, salmon, or a light soup.
Q: Can I make this without cheese?
A: Yes. Replace the feta with extra sautéed mushrooms, chickpeas, or toasted nuts and season generously with herbs.
Q: Can I eat the squash skin?
A: Yes, the skin is edible when thoroughly cooked, although many people prefer to eat the tender flesh and filling while leaving the skin behind.
Q: What makes this recipe special?
A: The sweet roasted squash balances the salty feta and crispy bacon, while the spinach adds a savory, earthy element. The combination gives you sweet, salty, creamy, crispy, and savory flavors in every bite.