Preheat your oven to 400°F (200°C).

Slice the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and black pepper.

Place the squash halves cut-side down on a baking sheet and roast for about 40 minutes until fork-tender.

Heat a drizzle of olive oil in a skillet over medium heat, add the spinach and sauté for about 5 minutes.

In a mixing bowl, microwave the cream cheese for about 20 seconds to soften. Add sautéed spinach, Parmesan cheese, and half of the cooked bacon. Mix until creamy.

Remove the squash from the oven, turn them cut-side up, and scoop out some flesh, leaving a 1-inch border.

Stuff each half with the filling and top with the remaining bacon.

Return to the oven and roast for another 15 minutes. Optionally, broil for an additional 3-5 minutes for a golden crust.

Let cool slightly, then garnish with black pepper and fresh thyme before serving.