Preheat your oven to 400°F (200°C). Halve the butternut squash lengthwise and scoop out the seeds.

Drizzle olive oil over the squash and sprinkle with salt and pepper. Bake for 40-50 minutes until tender.

Chop bacon and cook in a skillet over medium heat until crispy. Transfer bacon to a plate, leaving drippings.

In the same skillet, sauté minced garlic and spinach for 3-4 minutes until spinach is wilted.

Combine the bacon, spinach, garlic, crumbled feta, and optional oregano in the skillet.

Fill each butternut squash half with the mixture and return to the oven for 15-20 minutes.

Garnish with fresh herbs before serving.