Stuffed Sweet Dumpling Squash

Stuffed Sweet Dumpling Squash

4 Sweet Dumpling Squash

1 cup dry quinoa (cook according to package directions)

1/2 onion, 1 cup diced

1 Zucchini, diced

1 Red, Orange or Yellow Bell Pepper, diced

Garlic Salt

Smoked Paprika

Olive Oil

Black Pepper

3 ounces cooked Bacon, chopped (optional)

4 oz shredded Cheddar Cheese

Pre-Cook the Squash
Pre-heat oven to 350 F with the rack in the middle. Pierce squash several times with a sharp knife. Bake for about 40-50 minutes until soft. Remove from oven and cool a bit. Slice off the tops and scoop out the seeds. Set aside. Keep the oven at 350 F.

Prepare the Filling
Sauté onion over medium high heat with garlic olive oil until soft. Add zucchini and bell pepper. Season with some garlic salt, smoked paprika and black pepper. Cook until everything is soft and slightly browned. Add a cup of the cooked quinoa and bacon pieces (if using). Combine well.

Stuff Those Babies
Coat the inside and tops of the squash with olive oil. Divide your quinoa mixture into four equal portions, then stuff into each squash. Top with cheese.

Place filled squash back in the oven in a casserole dish. Bake 15 minutes uncovered. Finish by melting the cheese under a low broil until it is slightly browned.

Round out the meal with a side of fresh greens.

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About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She contributes recipes via homeharv.wordpress.com, manages all of the email marketing for HH, and serves as webmaster for Hometown Harvest. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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