🥓 High-Protein Stuffed Butternut Squash with Feta, Spinach & Bacon

🥓 High-Protein Stuffed Butternut Squash with Feta, Spinach & Bacon

Tender roasted butternut squash stuffed with protein-rich chicken, spinach, feta, and crispy bacon. It’s hearty, flavorful, and makes a satisfying complete meal.

🛒 Ingredients

For the squash:

• 2 medium butternut squashes, halved lengthwise and seeds removed
• 3 tbsp olive oil, divided
• 1 tsp garlic powder
• ½ tsp paprika
• Salt and black pepper, to taste

For the high-protein filling:

• 12 oz (340 g) boneless, skinless chicken breast, cooked and diced or shredded
• 6 slices bacon, cooked until crisp and crumbled
• 4 cups fresh spinach
• ¾ cup crumbled feta cheese
• ½ small onion, finely diced
• 2 cloves garlic, minced
• ¼ tsp red pepper flakes, optional
• ¼ tsp dried oregano
• 2 tbsp grated Parmesan, optional
• 1 tbsp fresh parsley, chopped

👩‍🍳 Instructions

1. Roast the butternut squash

Preheat oven to 400°F (200°C).

Place the squash halves cut-side up on a lined baking sheet. Brush with about 2 tablespoons olive oil and season with garlic powder, paprika, salt, and pepper.

Roast for 40–50 minutes, or until the flesh is tender enough to scoop easily with a fork.

2. Prepare the chicken

While the squash is roasting, season the chicken with a little salt, pepper, garlic powder, and paprika.

Cook in a skillet over medium heat until completely cooked through, then dice or shred. Set aside.

3. Cook the bacon and vegetables

Cook the bacon until crispy. Transfer to a paper towel-lined plate, then crumble.

In the same skillet, leaving about 1 tablespoon of the bacon drippings, sauté the onion for 2–3 minutes.

Add minced garlic and cook for about 30 seconds.

Add the spinach and cook until wilted, about 1–2 minutes.

4. Make the filling

Reduce the heat and add the cooked chicken, bacon, spinach mixture, oregano, red pepper flakes, Parmesan, and about ½ cup of the feta.

Stir gently until everything is well combined.

5. Add some squash

Remove the roasted squash from the oven and allow it to cool slightly.

Scoop out some of the squash flesh, leaving approximately ½ inch around the edges so the shells remain sturdy.

Roughly chop the scooped squash and mix it into the chicken filling.

6. Stuff the squash

Divide the filling evenly between the four squash halves.

Top with the remaining ¼ cup feta cheese and drizzle with the remaining tablespoon of olive oil.

7. Bake again

Return the stuffed squash to the oven and bake for 10–15 minutes, until hot and the feta is lightly golden.

For an extra-golden top, broil for 1–2 minutes, watching carefully.

Garnish with fresh parsley and serve warm. 🌿

💪 Why This Version Is High Protein

The combination of chicken breast + feta + bacon + Parmesan significantly increases the protein compared with a squash filled only with vegetables and cheese.

⭐ Tips & Notes

• For even more protein: Increase chicken to 16 oz (450 g).
• Meal prep: Store stuffed squash in airtight containers in the refrigerator for up to 3 days.
• Crispy bacon: Add some bacon after baking rather than mixing all of it into the filling.
• Cheese options: Feta can be replaced with cottage cheese, ricotta, or part-skim mozzarella.
• Don’t over-scoop: Leaving a layer of squash around the edges keeps the shells intact.
• Serving idea: Pair with a simple green salad or roasted vegetables.

Protein tip: For the highest-protein version, use chicken breast as the main filling and keep the bacon primarily for flavor