Wednesday, October 12, 2011

Stuffed Squash (new)

2 really large squash were given to us this year (they were almost 1 1/2 feet long with very little seeds). So I had to come up with a useful way to use this much of that veggie.

Cut 1 squash in 1/2 and core out the middle (leaving a trench with 1" of squash around the sides.
****cube the interior flesh you take out and freeze for use in stews this winter!
Leave skin on to stabilize the shape. Place into cake pan with 3/4" water.

In a bowl mix:

1 cup cooked rice
1lb ground beef/pork/turkey/chicken
1/2 tsp minced garlic
diced onions to taste
diced green peppers to taste
S&P
1 tsp italian seasoning
PLUS any other veggie like mushrooms, celery or corn
1 cubed apple with or without skin

stuff into you your hollowed out squash.

With foil tent cover the cake pan.
Bake at 325 for 2-3 hours or until flesh is tender and can be poked with a fork.
Remove from oven to set (like a lasagna).

Serve with a salad and/or on a bed of pasta.


In a sauce pot:

1- 1 1/2 cups of apple juice/leftover wine
leftover salsa
leftover spaghetti sauce
and 1 can cream soup (I used celery but there are lots of cream soups out there!)

Whisk to a boil, and let reduce to about 1/2. Pour over the squash and pasta.



"Bon Appetit!"

1 comment:

  1. The verdict was delicious!!!! I sliced into 1/2 moon pieces and served with the pasta and sauce...Judy is very excited there are leftovers for lunch. :)

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