Main ingredients lined up, plus three cloves of garlic, two apples and salad potatoes. Chop up the garlic and onions, saute until soft. Boil the lentils with garlic and salt to taste.
Scoop out the seeds and wash and dry for replanting later. Chop up the squash and add to the pan with the onions and garlic, peel and dice the appples and simmer. Add the lentils and blend the mixture until soft.
Add the mixture to the shell cases and top off with grated mozarella cheese and cripsy bacon pieces. Bake in a hot oven for twenty to twenty five minutes or until browned.
Salad potatoes fill the gaps and roast in the oil from the mixture.