Step 1: Prepare and Roast the Butternut Squash

1. Preheat your oven to 400°F (200°C).
2. Drizzle the butternut squash halves with olive oil and season generously with salt and pepper.
3. Place the squash halves cut side down on a baking sheet lined with parchment paper.
4. Roast for 35-45 minutes, or until the flesh is tender when pierced with a fork. The roasting time will vary depending on the size of your squash. Once cooked, set aside to cool slightly.

Step 2: Prepare the Filling

1. While the squash is roasting, cook the bacon in a skillet over medium heat until it becomes crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel to drain.
2. In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and cook for an additional minute until fragrant.
3. Add the spinach to the skillet and cook until wilted, about 1-2 minutes. Remove from heat.
4. In a mixing bowl, combine the cooked bacon, onion, garlic, spinach, mozzarella, Parmesan, and breadcrumbs (if using). Season with salt and pepper to taste.

Step 3: Stuff the Squash

1. Use a spoon to carefully scoop out some of the flesh from each butternut squash half, leaving a border around the edges to create a “boat” for the filling. Add the scooped-out flesh to the filling mixture and stir until well combined.
2. Spoon the filling mixture into each squash half, pressing it down gently to pack it in.
3. Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 4: Serve and Garnish

1. Remove the stuffed squash from the oven and let it cool slightly before serving.
2. Garnish with fresh parsley and serve warm.