By this time, you have roasted the butternut squash for 40 minutes. Remove it from the oven and turn cooked squash halves cut sides up.
Let it cool slightly. Using a spoon, scoop out the flesh leaving about a 1-inch border along the sides. (For reference, I provide the step-by-step photos, including for this step, above the recipe card).
Divide the spinach, bacon, and cheese mixture among the 4 halves and stuff the squash until the mixture is leveled. Top with the remaining chopped cooked bacon.
Roast the stuffed butternut squash in the preheated oven at 400 F for 15 more minutes until the cheese mixture melts.
Optionally, broil for 3 or 5 minutes to get golden crust over cheese. Watch closely and be very careful not to burn the squash and the cheese mixture. Tip: Broil on the second oven rack from the top – not on the very top rack so that it doesn’t burn.
Do watch carefully because all ovens are different. My squashes were fine broiled for 5 minutes on the second oven rack from the top. Top with freshly ground black pepper and fresh thyme.
