1. Roast the Squash:
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Preheat your oven to 400°F (200°C).
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Brush the cut sides of the butternut squash halves with 2 tablespoons of olive oil. Season generously with garlic powder, salt, and pepper.
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Place the squash halves cut-side down on a parchment-lined baking sheet. Roast for 35-40 minutes, or until the flesh is easily pierced with a fork.
2. Prepare the Filling:
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While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
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Add the fresh spinach and sauté for 2-3 minutes, just until wilted. Season with a pinch of salt and pepper.
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Have your crumbled bacon and feta cheese ready.
3. Assemble the Stuffed Squash:
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Using a spoon, gently scoop out a little of the center flesh to create a larger well for the filling (you can mix this scooped-out flesh into the spinach if you like).
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Divide the sautéed spinach evenly among the four squash halves. Top with the crumbled bacon and finish with a generous sprinkling of feta cheese.
4. Melt and Brown the Topping:
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If using, sprinkle the dried rosemary or thyme over the stuffed squash.
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Switch the oven to the broil setting. Return the baking sheet to the oven and broil for 3-5 minutes, watching closely, until the feta is lightly golden and the edges are bubbling.
5. Serve:
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Let the stuffed squash cool for a few minutes before serving. Enjoy warm as a hearty and comforting autumnal dish.
Nutrition (Per Serving)
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Note: Nutritional information is an estimate and can vary based on specific ingredients used.
