1. Preheat your oven to 400°F (200°C).
2. Cut the butternut squashes in half lengthwise and scoop out the seeds. Place them cut-side up on a baking sheet and drizzle with olive oil, salt, and pepper.
3. Roast in the oven for about 30-40 minutes until tender.
4. Meanwhile, in a skillet over medium heat, cook the chopped turkey bacon until crispy. Remove the turkey bacon and set aside, leaving the grease in the pan.
5. Add the diced onion to the skillet and cook until translucent. Stir in the garlic and cook for another minute.
6. Add the spinach and cook until wilted. Season with Italian seasoning, salt, and pepper.
7. Once the butternut squash is roasted, scoop out a portion of the flesh, leaving a border around the edges. Mix the scooped squash with the cooked spinach, turkey bacon, shredded cheese, and softened cream cheese.
8. Stuff the mixture back into the butternut squash halves and top with more shredded cheese if desired.
9. Return the stuffed squashes to the oven for an additional 10 minutes, or until the cheese is melted and bubbly.