Stuffed butternut squash with spinach mushrooms and bacon is a hearty flavourful dish. A perfect recipe to make for Fall or Winter served at lunchtime or even as a main meal.
Stuffed Butternut Squash with Spinach Mushrooms & Bacon
Ingredients
Butternut Squash
Method
Butternut Squash:
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Preheat oven 200C/400F.
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Cut the squash in half lengthwise. Clean out the seeds and strands.
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Brush the inside with olive oil and season with salt and pepper.
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Place flesh down and a baking tray lined with parchment paper or foil and bake in the oven for 45 minutes or until the filling is tender.
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When ready, remove from oven, let it cool slightly and scoop out the inside filling leaving a 1 inch border along the sides.
Filling:
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In a pan cook the bacon until crispy. Remove and set aside on a paper towel to absorb any excess oil from the bacon.
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To the same pan add a little butter and cook the mushrooms, then add the spinach and cook just until it wilts.
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Remove from heat and drain the liquid left from the mushrooms and spinach. Stir in the bacon leaving a few aside to place on top of the squash.
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Add the squash filling, parmesan cheese, onion powder, garlic powder, salt and pepper.
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Now add the cream cheese and mix everything well. Fill the squash and top with the remaining bacon.
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Roast the stuffed squash for 15 more minutes until the cheese mixture melts.
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Top with freshly ground pepper and serve.
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Enjoy!