Ingredients
Scale
- 2 butternut squashes, halved and seeds removed
- 4 slices turkey bacon, cooked and crumbled
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Drizzle the butternut squash halves with olive oil and season with salt and pepper.
- Place them cut side down on a baking sheet and roast for about 30-35 minutes until tender.
- In a skillet, sauté garlic and spinach until wilted.
- In a bowl, combine the cooked spinach, crumbled turkey bacon, ricotta, mozzarella, and Parmesan.
- Fill each roasted squash half with the mixture.
- Return to the oven and bake for an additional 10-15 minutes.
- Serve warm and enjoy!
Notes
- For an extra crunch, top with additional mozzarella during the last few minutes of baking.
- This dish can be prepared ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 half of a squash
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 40mg