Scale

2 butternut squash, cut in half lengthwise, seeds removed

2 tablespoons extra virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 pound thick cut bacon, diced

1 onion, diced

8 ounces baby portobello mushrooms, sliced

8 ounces baby spinach

4 cloves garlic, minced

1/2 cup slivered almonds

3/4 cup freshly grated parmesan cheese

1/4 cup flat leaf Italian parsley, chopped

kosher salt and pepper to taste

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Preheat oven to 400 degrees.
Place squash on sheet pan, cut side up. Brush on olive oil and season with the salt & pepper. Roast until the squash is fork tender, about 35-45 minutes depending on size.
While squash roasts, heat large skillet over high heat and add diced bacon. Cook until crispy, then drain pieces on paper towel, reserving 1-2 tablespoons of the bacon drippings in the pan.
Add the onion and mushrooms to the bacon drippings and sauté on high until the onions soften and mushrooms begin to brown. Add the garlic and stir well.
Add the spinach in batches and allow it to wilt as you mix it in.
Remove from the heat. Add the almonds, parmesan cheese, and parsley. Taste and add any needed salt and pepper.
Fill the roasted squash with the filling and if desired, add a bit more cheese over the top. Place under the broiler for a few minutes and serve.