Stuffed Butternut Squash with Spinach Mushrooms & Bacon
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.
[adrotate group="2"] [adrotate group="4"]- 1 Large Butternut Squash
- 4 Slices Bacon (chopped)
- 250g/8.8oz Mushrooms (Sliced)
- 200g/7oz Cream Cheese (room temperature)
- ¼ Cup Parmesan Cheese
- 1 Tsp Onion Powder
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
Preheat oven 200C/400F.
Cut the squash in half lengthwise. Clean out the seeds and strands.
Brush the inside with olive oil and season with salt and pepper.
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.
When ready, remove from oven, let it cool slightly and scoop out the inside filling leaving a 1 inch border along the sides.
In a pan cook the bacon until crispy. Remove and set aside on a paper towel to absorb any excess oil from the bacon.
To the same pan add a little butter and cook the mushrooms, then add the spinach and cook just until it wilts.
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.
Add the squash filling, parmesan cheese, onion powder, garlic powder, salt and pepper.
Now add the cream cheese and mix everything well. Fill the squash and top with the remaining bacon.
Roast the stuffed squash for 15 more minutes until the cheese mixture melts.
Top with freshly ground pepper and serve.
Enjoy!