Roast the Squash:
Preheat your oven to 400°F (200°C).
Drizzle the cut sides of the butternut squash with olive oil and sprinkle with salt and pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper.
Roast for 40-50 minutes, or until the flesh is tender when pierced with a fork.
Prepare the Filling:
In a large skillet, heat olive oil over medium heat.
Add the onion and cook until translucent, about 3-4 minutes.
Stir in the garlic and cook for another minute.
Add the spinach and sauté until wilted.
Mix in the crumbled bacon, feta cheese, and optional quinoa or rice. Season with salt, pepper, and red chili flakes if desired.
Stuff the Squash:
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