Preheat your oven to 400°F (200°C) and gather all ingredients.

Cut the butternut squash in half lengthwise, scoop out seeds, brush with olive oil, drizzle honey, and season with salt, pepper, and optional cinnamon.

Place squash cut side down on a lined baking sheet and roast for 30-40 minutes until fork-tender.

Heat a tablespoon of olive oil in a skillet, add chopped onion and minced garlic, and sauté for 2-3 minutes until softened.

Add diced chicken to the skillet and cook for 6-8 minutes until no longer pink.

Add smoked paprika, ground cumin, dried thyme, salt, and pepper, then toss in spinach and cook until wilted.

Incorporate walnuts or pecans and feta cheese into the chicken mixture.

Remove roasted squash from the oven, scoop out some flesh, and mix it with the chicken filling.

Stuff the squash with the mixture, pressing gently to pack it in, and return to the oven.

Bake for an additional 10 minutes, keeping an eye on it to ensure it doesn't dry out.

Let cool slightly before serving. Enjoy warm with a side salad or steamed vegetables.