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Title: Beef - Stuffed Squash - Sl 6/83
Categories: Side Beef Vegetable Southern
Yield: 10 Servings
| 5 | lg | Yellow squash |
| 1/2 | lb | Ground beef |
| 1 | md | Onion; chopped |
| 1 | md | Green pepper; chopped |
| 1 | 16-oz can whole tomatoes; drained and chopped | |
| 1/2 | c | (2 ounces) shredded Cheddar cheese |
Wash squash thoroughly; cook in boiling salted water to cover 8 minutes or until tender but still firm. Drain and cool slightly. Trim off stems. Cut squash in half lengthwise; remove pulp, leaving a firm shell. Coarsely chop the pulp, and set aside. Cook ground beef, onion, and green pepper in a skillet until beef is browned, stirring to crumble. Drain. Stir in squash pulp and tomatoes. Place squash shells in a 13" x 9" x 2-inch baking dish. Spoon ground beef mixture into shells; bake at 350F for 25 minutes. Sprinkle with cheese, and bake 5 [more] minutes. Yield: 10 servings.
From Alice G. Pahl of North Carolina, in June, 1983 "Southern Living". Typos by Jeff Pruett.
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