PCOS-Friendly Cheddar and Bacon Stuffed Butternut Squash

1. Preheat the oven to 400 degrees F (200 degrees C). 2. Cut the butternut squash in half lengthwise and scoop out the seeds. 3. Place the squash halves cut side up on a baking sheet and drizzle with olive oil. 4. Roast in the preheated oven for about 45 minutes, or until the squash is tender. 5. While the squash is roasting, cook the bacon in a skillet over medium heat until crispy. Remove the bacon and set aside. 6. In the same skillet, add the onions, bell peppers, and garlic, and cook until softened. 7. Crumble the cooked bacon and mix it with the cooked vegetables and shredded cheddar cheese. 8. Once the squash is done, remove it from the oven and scoop out some of the flesh to make room for the stuffing. 9. Fill the squash halves with the bacon and vegetable mixture. 10. Return the stuffed squash to the oven and bake for another 15 minutes, or until the cheese is melted and bubbly. 11. Serve warm.