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Stuffed Squash Recipe

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This recipe for Stuffed Squash, by , is from First Baptist Church of Brooklyn, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cliff Evans, Sr.
Added: Thursday, August 20, 2009


2 lg. white squash (pattypan or white acorn)
1 lb. ground beef
2 cups cooked rice
shredded cheeses (sharp cheddar, Colby Jack, & Mozzarella)
1 sm. onion, chopped fine
1 bell pepper, chopped fine
1 clove of garlic, chopped fine

Cut around the top of the squash, remove the top & cut away the flesh into pan. Scoop out the seed and throw away. Then scoop out the flesh and leaving a shell approximately 1/4" thick. Add 1/2 cup of water to the scooped out squash you have in your pan, salt & pepper to your taste (I like to use lemon pepper & garlic salt); cook until squash is tender.
In a skillet saute the mixture of onion, bell pepper, & garlic in a tablespoon of olive oil until tender.
Salt & pepper the ground beef (again I prefer garlic salt & lemon pepper) and brown in the skillet with the onion, bell pepper, garlic mixture. Then sitr equal amts. of the cooked squash, cooked rice & the browned ground beef together until it is thoroughly mixed. Put this stuffing into the shell(about 1/3 full) and then place about 1/4" of shredded sharp cheddar on top of the stuffing, then add more of the stuffing until approximately 2/3rds full; add about 1/4" of shredded Colby Jack cheese; then finish filling the squash with the stuffing to the top edge of the shell. Cook in microwave on high for about 20 mins. or until the shell gets soft, add a layer of mozzarella cheese on top and return to the microwave long enough to melt the mozzarella cheese.

Personal Notes:
Personal Notes:
2 lg. squash cut in half will serve 4.

With meat, squash, and rice along with cheeses this dish is a meal in itself.

I also have cut zucchini length-wise & using smaller quantities stuffed them this way.




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