Delicious Stuffed Butternut Squash with Spinach, Mushrooms, and Bacon

Indulge in the rich flavors of stuffed butternut squash with spinach, mushrooms, and bacon—a delightful dish perfect for Fall or Winter lunches or as a hearty main meal. Plus, it’s gluten-free!

Ingredients:

• 1 Large Butternut Squash
• Olive Oil
• Salt & Pepper

Filling:

• 125g/4.4oz Fresh Baby Spinach
• 4 Slices Bacon, chopped
• 250g/8.8oz Sliced Mushrooms
• 200g/7oz Cream Cheese, at room temperature
• 1/4 Cup Parmesan Cheese
• 1 Tsp Onion Powder
• 1 Tsp Garlic Powder

Instructions:

Preparing the Butternut Squash:

1. Preheat oven to 200C/400F.
2. Cut the squash in half lengthwise, removing seeds and strands.
3. Brush the inside with olive oil and season with salt and pepper.
4. Place flesh down on a baking tray lined with parchment paper or foil.
5. Bake in the oven for 45 minutes or until tender.
6. Once cooked, remove from oven, allow to cool slightly, and scoop out the filling, leaving a 1-inch border along the sides.

Preparing the Filling:

1. In a pan, cook the bacon until crispy. Set aside on a paper towel to absorb excess oil.
2. Using the same pan, add a little butter and cook the mushrooms until softened, then add the spinach and cook until wilted.
3. Remove from heat and drain any excess liquid from the mushrooms and spinach.
4. Stir in most of the bacon, reserving some for topping.
5. Add the squash filling, parmesan cheese, onion powder, garlic powder, salt, and pepper to the pan.
6. Mix in the cream cheese until well combined.
7. Fill the squash halves with the mixture and top with the remaining bacon.
8. Roast the stuffed squash for an additional 15 minutes until the cheese is melted.
9. Finish with freshly ground pepper and serve hot.

Enjoy the hearty goodness of this stuffed butternut squash, bursting with savory flavors and wholesome ingredients! 🍴