4 Sweet Dumpling Squash
1 cup dry Quinoa (cook according to package directions
1 Zucchini, diced
1 Red, Orange or Yellow Bell Pepper, diced
Garlic Olive Oil
3 ounces cooked Bacon, chopped
a few ounces Cheddar Cheese
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.
Saute 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. Combine well.
Coat the inside and tops of the squash with some garlic oil. Scoop some of the quinoa mixture into the 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.