Mediterranean Stuffed Butternut Squash with Feta Spinach & Bacon

This Mediterranean Stuffed Butternut Squash with Feta Spinach & Bacon is a colorful recipe. We prepare this butternut squash with roasted butternut squash, crispy bacon, fresh spinach, crumbled feta cheese, garlic, onion, extra virgin olive oil, oregano, thyme, smoked paprika, parsley, lemon juice, and toasted pine nuts. This butternut squash contains approximately 18 g net carbs and 430 calories. This Mediterranean Stuffed Butternut Squash with Feta Spinach & Bacon is ideal for weeknight dinners, holiday meals, family gatherings, meal prep, and healthy Mediterranean eating. We can refrigerate the stuffed squash for 4 days or freeze it for 2 months, so you can prepare it earlier. You can serve this butternut squash with Greek Salad, Lemon Herb Quinoa, Grilled Lemon Chicken, Garlic Roasted Asparagus, or Whole Wheat Pita Bread.

STATS:

• Course: Main Course
• Calories: 430 kcal
• Diet: Mediterranean
• Prep Time: 20 minutes
• Cuisine: Mediterranean
• Cook Time: 50 minutes
• Portion Size: 1 stuffed squash half
• Cooking Mode: Oven
• Total Servings: 4
• Difficulty Level: Easy
• Total Time: 1 hour 10 minutes

TOOLS:

• Chef’s knife
• Cutting board
• Tray
• Baking paper
• Bowl
• Skillet
• Spoon
• Measuring cups and spoons
• Pastry brush

INGREDIENTS:

SQUASH:

• 1 teaspoon sea salt
• 2 butternut squash
• Two tbsp. olive oil
• Half a tsp. black pepper

FILLING:

• 6 slices bacon
• 4 cups spinach
• ½ cup onion
• 3 cloves garlic
• 1 teaspoon oregano
• ½ teaspoon thyme
• ½ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes
• ¾ cup feta cheese
• ¼ cup parsley
• 2 tablespoons toasted pine nuts
• 1 tablespoon lemon juice

INGREDIENT NOTES AND THEIR SUBSTITUTIONS:

BUTTERNUT SQUASH:

• We use butternut squash as the base of this recipe because it becomes naturally sweet and tender when roasted. Instead, you can use acorn squash or delicata squash.

FETA CHEESE:

• We use feta cheese to provide a creamy texture and classic Mediterranean salty flavor.

SPINACH:

• Fresh spinach adds nutrients, color, and a mild earthy flavor to the stuffing. Instead, you may use kale, Swiss chard, or baby arugula.

PINE NUTS:

• Pine nuts add a buttery flavor and crunchy texture to the filling.

PARSLEY:

• Fresh parsley adds brightness and freshness to the finished dish. As a replacement, you can use fresh basil or dill.

LEMON JUICE:

• Lemon juice balances the richness of the filling with fresh acidity. Instead, you can use red wine vinegar.

INSTRUCTIONS:

1. Warm the oven to 200° Celcius.
2. Coat the squash halves with olive oil and garnish with pepper and salt.
3. Put them on a tray and roast till softer, for almost forty-five minutes .
4. During the roasting of squash, cook the chopped bacon in a pan till crispy.
5. Eliminate and put aside.
6. Allow for almost one tbsp. of bacon fat in a pan.
7. Slowly cook the onion for almost four minutes, then include the garlic & cook for just thirty seconds.
8. Include the spinach & cook till wilted.
9. Whisk in red pepper flakes, oregano, smoked paprika, and thyme.
10. Eliminate the roasted squash from the oven and gently cool it.
11. Cut a portion of the flesh, leaving a boundary of almost half an inch.
12. Make the slices of the scooped squash and blend it with the pine nuts, bacon, lemon juice, parsley, spinach mixture, and feta cheese.
13. Pour all the scooped squash half with the prepared mixture & garnish with extra feta if required.
14. Bake till slightly golden, for an extra fifteen minutes.
15. Serve the butternut squash hot with fresh parsley.

TIPS:

• We roast the squash till very soft for easy scooping.
• Before including, you could toast the pine nuts for additional crunch.
• Include chopped sun-dried tomatoes for extra Mediterranean flavor.
• We utilize feta packed in brine for a perfect flavor.

SERVING SUGGESTIONS:

FRESH MEDITERRANEAN SALADS:

• Greek Salad
• Mediterranean Cucumber Tomato Salad
• Arugula Lemon Salad
• Chickpea & Olive Salad
• Fattoush Salad

WHOLE GRAINS & BREAD:

• Whole Wheat Pita Bread
• Garlic Herb Couscous
• Mediterranean Flatbread

PROTEIN PAIRINGS:

• Grilled Lemon Chicken
• Herb-Crusted Salmon
• Garlic Butter Shrimp
• Mediterranean Turkey Meatballs
• Grilled Lamb Kebabs

ROASTED VEGETABLE SIDES:

• Garlic Roasted Asparagus
• Herb-Roasted Brussels Sprouts
• Roasted Cauliflower
• Honey Roasted Carrots
• Grilled Zucchini Spears

STORAGE INFORMATION:

FRIDGE:

• Keep the remaining in a tightly closed box and stock it for 3 to 4 days.

FREEZER:

• Half tightly cover all the stuffed squash and store for approx. 45 to 60 days.

FAQs:

Will we prepare this butternut squash vegetarian?

• Yes, you can use chickpeas, mushrooms, or lentils instead of bacon.

May we prepare this butternut squash earlier?

• Yes, you can roast the squash & make the filling 1 day earlier.

Which cheese could we utilize as an alternative to feta?

• You can use Parmesan, Goat cheese, or ricotta salata instead.

NUTRITIONAL FACTS:

Calories: 430 kcal

Sodium: 670 mg

Net Carbs: 18 g

Fiber: 6 g

Sugar: 7 g

Fats: 28 g

Proteins: 18 g

Portion Size: 1 stuffed butternut squash half

Total Carbs: 24 g