Stuffed Butternut Squash (Print Version)

# Ingredients:

01 - 2 medium butternut squash.
02 - 2 tablespoons olive oil.
03 - 1/4 teaspoon salt.
04 - Black pepper.
05 - 1 tablespoon olive oil.
06 - 6 oz fresh spinach.
07 - 8 oz cream cheese.
08 - 1 cup Parmesan cheese, shredded.
09 - 6 strips bacon, cooked and chopped.
10 - 3 tablespoons fresh thyme.

# Instructions:

01 - Halve squash lengthwise, scoop out seeds. Oil and season cut sides. Place cut-side down on baking sheet.
02 - Roast at 400°F for 40 minutes.
03 - Cook spinach in oil. Soften cream cheese, mix with Parmesan, spinach and half the bacon.
04 - Scoop out squash leaving 1-inch border. Fill with cheese mixture. Top with remaining bacon.
05 - Bake 15 minutes more. Optional: broil 3-5 minutes for golden crust. Top with pepper and thyme.

# Notes:

01 - Great for holidays or weeknight meals.
02 - Can be partially made ahead.
03 - Gluten-free recipe.

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