Directions:

1. Wash squash thoroughly with small vegetable brush and fruit and vegetable wash. Rinse. Cut off stem end and slice lengthwise. Scoop out seeds with a spoon and discard seeds. Place squash in a 9" X 13" rectangular pan (spray with oil or coat lightly with regular oil) scooped side up.
2. Place the olive oil in a warm frying pan with the onions, celery, and garlic. Saute until slightly transparent but not brown.
3. In a bowl but the meats (beef and pork), minute rice, cheese, salt, pepper, thyme, parsley and the sauteed vegetables together. Mix thoroughly (I recommend getting a pair of disposable gloves for this process. It keeps the meat-stuff out of your nails and is really more sanitary as some meat can have salmonella and other bacteria) using your hands or a spoon.
4. Fill each squash half with some of the meat mixture making sure to use it all (you can also place some mixture over the crook end of the squash if you like).
5. Using the same bowl as was used for the meat mixture, mix the canned tomato soup, tomato sauce, and 3/4 can of water (from the soup can) together thoroughly. Pour over the squash in the pan. At this point you can grate some cheese over the top (Parmesan, jack,colby,cheddar,swiss - whatever you like or just leave it plain).
6. Place in a 350°F preheated oven for approximately 45 minutes to 1 hour.
7. Optional You can also add peeled and quartered potatoes to the pan. These will bake right along with the squash.

This makes a great meal and the leftovers reheated are really good. i find people do not generally like stuffed peppers as the peppers tend to "repeat" on you, so try this alternative. You may find you're making these "Stuffed Squash" often.

Copyright © 12/6/99 by Barbara Shively. All rights reserved.