Spicy Stuffed Squash Recipe
Ingredients
| 4 extra-large acorn squash | ||
| Onions | 2 Cup (16 tbs), chopped (Salad oil) | |
| 2 pounds ground beef chuck | ||
| 1 medium green pepper, seeded, diced | ||
| Seasoned salt | 1 (Salad oil) | |
| Pepper | 1/4 Teaspoon (Salad oil) | |
| Cayenne | 1/4 Teaspoon (Salad oil) | |
| Oregano | 1 1/2 Teaspoon (Salad oil) | |
| Garlic | 2 Clove (5gm), minced (Salad oil) | |
| Tomato sauce | 1 8 Ounce (Salad oil) | |
| Stuffed olives | 1/4 Cup (16 tbs), chopped (Salad oil) | |
| Eggs | 3 , beaten (Salad oil) | |
Directions
About 2 hours before serving: Slice tops from squash and reserve; remove seeds.
Plunge squash into boiling salted water; boil 10 to 15 minutes or until almost tender when pierced with fork.
Remove from water; drain.
In skillet, in 3 tablespoons hot oil, saute onions until golden; add chuck; brown.
Add green pepper, 2 teaspoons seasoned salt, pepper, cayenne, oregano and garlic.
Saute a few minutes, then add tomato sauce and olives; simmer, covered, 15 minutes.
Cool slightly.
Stir in eggs.
Preheat oven to 350°F.
Cut thin slice from bottom of each squash so it stands upright; sprinkle insides with seasoned salt.
Stuff with meat mixture; cover with squash tops; arrange in greased shallow pan.
Bake 1 hour.
Let stand 15 minutes before cutting in half.
Plunge squash into boiling salted water; boil 10 to 15 minutes or until almost tender when pierced with fork.
Remove from water; drain.
In skillet, in 3 tablespoons hot oil, saute onions until golden; add chuck; brown.
Add green pepper, 2 teaspoons seasoned salt, pepper, cayenne, oregano and garlic.
Saute a few minutes, then add tomato sauce and olives; simmer, covered, 15 minutes.
Cool slightly.
Stir in eggs.
Preheat oven to 350°F.
Cut thin slice from bottom of each squash so it stands upright; sprinkle insides with seasoned salt.
Stuff with meat mixture; cover with squash tops; arrange in greased shallow pan.
Bake 1 hour.
Let stand 15 minutes before cutting in half.
Chef
