Sweet Dumpling Squash

It should come as no surprise that Fall is my FAVORITE time of year.  All the delicious squash, pumpkins and apples have me running to the grocery store on almost a daily basis.  I think I would be perfectly happy seasoning everything with Cinnamon, Nutmeg and Allspice.  This recipe is one of my favorite Fall recipes and I think the picture speaks for itself.  These cute little Sweet Dumpling Squash have such a sweet and buttery taste when cooked which provides them so much flavor without much added effort. They are even wonderful just stuffed and baked with brown sugar, butter and some crumbled Biscoff cookies.  I love how versatile they are and how they become an elegant dish without much effort.  Sweet Dumpling Squash are only around at the beginning of fall and will start disappearing so hurry to the grocery store!!

Ingredients:

4 Sweet Dumpling Squash

1 Cup of Cooked Quinoa

1 Diced Zucchini

1 Diced Red Pepper

4 oz of Cooked and Crumbled Bacon

1 Cup of Diced Red Onion

Garlic Salt

Smoked Paprika

Garlic Olive Oil

Freshly Grated Cheddar Cheese

Directions:  

1.)  Pre-heat oven to 350.  Pierce Squash all over with knife.  Place on aluminum foil and bake for 40-50 minutes or until they are soft and tender

2.)  Slice off the tops and scoop out the seeds.  

* Note be careful not to scoop a hole on the bottom of the squash.  Remove all the strings and seeds leaving a shell of squash around the inside.  

3.)  Saute onion over medium-high heat with a little bit of garlic oil until the onion is soft.  Add the zucchini and pepper.  Season with garlic salt and smoked paprika.  I didn't measure but you want a really intense smokey flavor so keep adding that flavor is there.  Cook until veggies are soft and browned.

4.)  Add the quinoa and bacon pieces to the veggies and mix to combine.  Fill the squash with filling and top with shredded cheese.

5.)  Bake for 15 minutes and then turn broiler to low and melt the cheese.

Delicious and healthy and swap out and add anything you like.