Do you ever buy produce simply because you like it’s name ~ because it has super pretty zebra stripes?
Any food that is called “sweet dumpling” is essential in my book. How cute are these squash? Not to mention they are oh so tasty.
To keep you satisfied I stuffed ‘em with all kinds of greatness: roasted veggies, quinoa, bacon and cheese. Your welcome.
The hardest part about this recipe (which is only hard because you gotta be somewhat patient) ~ is waiting for the squash to bake.
While it’s baking you can make the quinoa, vacuum the floor or obsess over Pinterest.
I always choose the later ~ Pinterest is my favorite obsession.
Actually skiing is my obsession, but once I am outdoors it is for hours. Waaaaaayyyy longer than it takes to bake up a sweet dumpling squash.
Isn’t the color of this squash awesome?!
Sweet Dumpling Squash topped with all that melty cheese it is irresistible…anything topped with cheese is tough to refuse.
Don’t forget a side of Mâche greens. I enjoy the delicate texture and flavor of Mâche. Or side with any salad.
Here is a peek inside…you know you wanted a peek.
Sort of like a present you can’t wait to unwrap…
This recipe is also gluten free and grain free if you are concerned with that.
To make it vegetarian, use a veggie bacon instead of regular bacon.
- 4 Sweet Dumpling Squash
- 1 cup dry Quinoa (cook according to package directions)
- 1/2 Red Onion, 1 cup diced
- 1 Zucchini, diced
- 1 Red, Orange or Yellow Bell Pepper, diced
- Garlic Salt
- Smoked Paprika
- Garlic Olive Oil
- Black Pepper
- 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.
- 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. 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.
Sweet Dumpling Squash Recipe Links
Black Bean and Sweet Dumpling Squash Chili The Partial Ingredients
- Farro and Sweet Dumpling Squash Tartelettes Sunday Morning Banana Pancakes
- Risotto-Stuffed Sweet Dumpling Squash La Kocinera
- Roasted Carrot and Sweet Dumpling Squash Bisque Sunday Morning Banana Pancakes
- Stuffed Sweet Dumpling Squash The Other Side of Fifty
- Sweet Dumpling Squash Stuffed with Sausage, Butternut & Apples Diva Eats World