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.