Preheat your oven to 400°F (200°C).

Slice the butternut squash in half lengthwise, scoop out the seeds, brush with olive oil, and sprinkle with salt and pepper. Roast cut-side down for 40-50 minutes.

In a skillet, cook diced bacon over medium heat for about 5-7 minutes until crispy. Remove the bacon but keep drippings.

Sauté minced garlic and spinach in the bacon drippings for 3-4 minutes until the spinach wilts.

Combine crispy bacon, crumbled feta, and optional oregano with the sautéed vegetables.

Turn the roasted squash cut-side up and stuff each half with the filling.

Bake the stuffed squash for an additional 15-20 minutes.

Remove from oven, garnish with fresh herbs, and serve warm.