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Remove the roasted squash from the oven and allow it to cool slightly.
Scoop out some of the flesh to create a well, leaving about 1/2-inch border. Chop and mix the scooped squash flesh into the filling mixture.
Fill the squash cavities with the prepared mixture, packing it gently.
Bake Again:
Return the stuffed squash to the oven and bake at 375°F (190°C) for 15-20 minutes, until heated through and slightly golden on top.
Serve:
Garnish with fresh parsley and extra feta if desired. Serve warm.
Notes and Tips
Squash Size: Choose medium-sized squash for even roasting and a manageable serving size.
Filling Options: Add cooked sausage, mushrooms, or nuts for variation.
Meal Prep: Roast the squash and prepare the filling in advance. Stuff and bake when ready to serve.
Texture Balance: For added crunch, sprinkle chopped walnuts or breadcrumbs on top before the final bake.
Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
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?
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