Spicy Stuffed Squash
|Acorn squash||4 Large (Extra-Large Size)|
|Salad oil||3 Tablespoon|
|Chopped onions||2 Cup (32 tbs)|
|Ground beef chuck||2 Pound|
|Green pepper||1 Medium, seeded, diced|
|Seasoned salt||1 Teaspoon|
|Oregano||1 1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Tomato sauce||8 Ounce (1 Can)|
|Chopped stuffed olives||1⁄4 Cup (4 tbs)|
|Eggs||3 , beaten|
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.
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.