1 large (or 2 small) Red Dog buttercup squash
1 pound lean ground beef or ground pork
1/4 cup red or green bell pepper, chopped
1/2 cup Red Dog Farm yellow onion, chopped
Dash pepper
1/2 teaspoon salt
1 can (14.5 ounces) diced tomatoes, drained
1 tablespoon fresh parsley, chopped
1/4 teaspoon cinnamon (optional)
Mild cheddar or cheddar jack cheese, shredded (optional)

Line a 9-by-13-by-2-inch baking pan with foil; lightly grease the foil with olive oil. Heat oven to 350 F.

Cut the squash in half lengthwise and scoop out seeds. Coat the cut sides with olive oil and place, cut side down, on the foil. Add about 1/2 inch of water to the pan then cover with foil. Bake for 45 to 55 minutes or until tender.

In a large skillet over medium heat, saute the ground beef or pork with bell pepper and onion, stirring, until beef is no longer pink and vegetables are tender. Drain and discard excess drippings. Add pepper, salt, tomatoes, parsley, and cinnamon, if using. Cook, stirring, until hot and bubbly.

Scoop the ground beef and tomato mixture into the squash shells. Arrange the stuffed squash in the baking pan.

Bake in the preheated oven for about 20 to 25 minutes or until hot.

Optional: Add a topping of shredded mild cheddar or cheddar jack cheese to the stuffed squash about 5 minutes before it’s done.