Baked Stuffed Squash
|Lean chuck||5 Pound|
|Olive oil||4 Tablespoon|
|Onions||3 Large, finely sliced|
|Carrots||1 Pound, finely diced|
|Beef bouillon cubes||4|
|Flour||2⁄3 Cup (10.67 tbs)|
|Canned tomatoes||19 Ounce, sieved to make a puree (1 Pound 3 Ounce)|
|Mixed dried herbs||2 Tablespoon|
|Mushrooms||1 Pound, chopped|
|Frozen peas||12 Ounce (3 Cups)|
|Summer squash||12 Pound (3 Large Sized, 4 Pound Each)|
Remove all of the fat and tissue from the chuck, then finely grind the meat.
Heat the oil in a very large saucepan or two saucepans.
Add the onions and carrots and fry gently for about 10 minutes until softened but not browned.
Remove the onions and carrots from the pan(s) with a slotted spoon, to a large plate.
Add the ground meat to the pan(s) and fry gently for 5-10 minutes until the meat changes color.
Return the onions and carrots to the pan(s).
Crumble in the bouillon cubes and stir well until dissolved.
Stir in the flour, then the tomato puree, herbs, mushrooms and peas.
Bring the mixture to a boil, stirring all the time.
Remove from the heat and season.
If the squash do not lie flat, take a very thin slice from the bottom of each one to ensure that they do.
Cut a slice from the top of each squash, about a quarter of the way down.
Scoop out the seeds and the stringy center from each, using a metal spoon.
Season the inside of each squash then fill each one with the beef mixture.
Replace their tops.
Wrap the squash individually, in foil, then place them in roasting pans.
Bake in a preheated 350° oven for about 3 hours until the squash are well cooked through, changing the position of the squash in the oven halfway through the cooking.
To serve, lift the squash, still in their foil wrappings, from the roasting pan to serving dishes, then open out and roll down the foil to about halfway down the side of each squash, or remove the foil completely. (Leaving the foil on helps to retain the shape of the squash.)