Roast the Squash:

1. Preheat your oven to 425 degrees and line a large baking sheet with aluminum foil.
2. Cut each squash in half lengthwise and scoop out all the seeds and strings, forming a “bowl” for the stuffing in the center.

3. Brush each squash half with cooking fat and sprinkle lightly with sea salt. Place face down on the foil lined baking sheet, and roast in the preheated oven for about 20-30 minutes, or until the back of the squash feels soft when pressed gently. Cooking time will vary depending on the size of your squash. Once done, remove from oven, leave the squash halves on the baking sheet and set aside until ready to stuff.

Make the Stuffing:

1. Meanwhile, heat a large heavy skillet over med/hi heat to cook the bacon. Add bacon pieces and stir to evenly brown, once crisp, remove with slotted spoon to drain on paper towel, set aside. Reserve rendered bacon fat if planning to use, or discard if using another cooking fat.

2. To caramelize the onions, you can either use 3 Tbsp of rendered bacon fat, or a preferred cooking fat. You can use the same skillet you cooked the bacon in, or a separate one since the onions will cook separately from the rest of the stuffing.

3. Heat cooking fat in skillet over low heat and add all the sliced onions, stirring to coat. Sprinkle with 1/4 tsp salt and cook over low heat, stirring every 5 minutes to prevent burning. Once onions have been cooking for about 20 minutes and are deep golden brown, remove from heat and set aside.

4. Meanwhile, while the onions are caramelizing, add a bit of reserved bacon fat or cooking fat to a separate large skillet and heat over medium.  Add chopped mushrooms and stir, cook for a minute until soft, then add garlic. Continue to cook and stir until garlic softens, then crumble in the ground beef. Sprinkle with 3/4 tsp salt, the pepper, and poultry seasoning, and cook, stirring to break up lumps and evenly brown.

5. Once beef is browned, lower heat and stir in spinach to wilt. Remove from heat and add the caramelized onions with a slotted spoon, leaving excess grease in the skillet.  Stir in the cooked bacon to complete the stuffing.

Stuff and broil:

1. Preheat your broiler and generously fill all roasted squash halves (stuffing should fill 6-8 squash halves depending on size) then place the baking sheet under the broiler and broil until the top is nicely “crisp”, about 2-5 minutes. Remove and garnish with fresh parsley if desired. 

Enjoy it!!!

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