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Stuffed Butternut Squash with Spinach and Turkey Bacon

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A comforting and nutritious dish of roasted butternut squash filled with quinoa, spinach, and turkey bacon, all topped with cheese.

Ingredients

Scale
  • 1 butternut squash
  • 2 cups spinach
  • 4 slices turkey bacon
  • 1 cup quinoa, cooked
  • 1 cup cheese (cheddar or mozzarella), shredded
  • Olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper, then place the squash cut-side down on a baking sheet. Roast for about 25-30 minutes until tender.
  3. Cook the turkey bacon in a pan over medium heat until crispy. Remove from heat and drain on paper towels, then chop into bite-sized pieces.
  4. Add the spinach to the same pan and sauté until wilted, which should take just a few minutes.
  5. Combine the cooked quinoa, wilted spinach, chopped turkey bacon, and half of the shredded cheese in a bowl. Mix well to combine all ingredients thoroughly.
  6. Fill each squash half with the quinoa mixture. Pack it in generously and top with the remaining cheese.
  7. Return the stuffed squash to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
  8. Serve warm and enjoy!

Notes

These stuffed squashes can be stored in an airtight container for up to 3-4 days. You can enjoy them fresh or reheat in the oven or microwave.

Nutrition

Find it online: https://doughgirlbylea.com/stuffed-butternut-squash-spinach-turkey-bacon/

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