Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, stuffed sweet dumpling squash with sausage. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Stuffed Sweet Dumpling Squash with Sausage is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Stuffed Sweet Dumpling Squash with Sausage is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have stuffed sweet dumpling squash with sausage using 12 ingredients and 5 steps. Here is how you cook it.
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The ingredients needed to make Stuffed Sweet Dumpling Squash with Sausage:
- Prepare 2 sweet dumpling squash
- Prepare 1 pkg Oscar Meyer selects natural Italian herb sausage, chopped
- Prepare 1/2 cup quinoa
- Get 1/2 cup pearled barley
- Prepare 1 yellow pepper, chopped
- Get 1 red pepper, chopped
- Get 1 red onion, chopped
- Make ready 1/2 tbsp red pepper flakes (more or less depending on taste)
- Make ready 1 tsp garlic powder
- Make ready 1 1/4 cup water
- Make ready 1 tbsp oil
- Take Shredded cheese, optional
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Steps to make Stuffed Sweet Dumpling Squash with Sausage:
- Preheat oven to 375°F Cut squash in half, stem to bottom. Scoop out seeds and either roast or discard. Place squash in shallow pan face down and add about a 1/4 inch of water. Roast for 40 minutes, or until squash soft. When done, scoop out squash meat, mash with a fork until lumpy and set aside. So not toss rind.
- While squash is cooking, combine quinoa, pearled barley and water in a pot with a tight fitting lid. Heat on high, uncovered, until boiling and then simmer on low heat, covered for twenty minutes.
- Heat oil over medium heat. Add remaining ingredients, minus cheese and cook until peppers are done to your desired doneness.
- Combine squash, quinoa mixture and sausage. Stir well and fill squash rind with mix. Return to oven and cook an additional 15-20 minutes at 375°F.
- Top with optional cheese and serve.
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