Stuffed Butternut Squash with Feta Spinach and Bacon

Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.

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Q&A
Q: Can I make this vegetarian?

A: Yes, omit the bacon and consider adding sautéed mushrooms or sun-dried tomatoes for a savory touch.

Q: What can I use instead of feta?

A: Goat cheese or ricotta works well as a substitute.

Q: Can I freeze stuffed butternut squash?

A: Yes, but the texture of the squash may soften slightly upon reheating. Freeze in an airtight container and bake from frozen at 350°F (175°C) until heated through.

Q: What’s the best way to scoop the squash?

A: Use a spoon to gently carve out the flesh, being careful not to pierce the skin.

Q: Can I use pre-cut squash?

A: Whole squash is recommended for stuffing, but you can adapt the recipe by layering the filling with roasted squash cubes in a casserole dish.

Q: Is this dish gluten-free?

A: Yes, as long as all added ingredients (like quinoa) are certified gluten-free.