Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and remove the seeds. Place the squash halves cut side down on a baking sheet and bake for about 40 minutes, until the flesh is tender.

While the squash is baking, chop the onion and sauté it in a skillet with the bacon pieces.

Chop the chicken breasts and add them to the skillet. Cook until browned. Add the crushed tomatoes, oregano, and season with salt and pepper. Simmer on low heat for 10 minutes.

Scoop out the flesh of the baked butternut squash with a spoon, being careful not to break the skin, and set aside. Mash the squash flesh and mix it with the chicken mixture. Fill the butternut squash halves with the mixture. Top with cheese and broil in the oven for a few minutes until golden and bubbly. Serve hot and enjoy!