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Spicy Stuffed Squash

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Ingredients
  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
  Pepper 1⁄4 Teaspoon
  Cayenne 1⁄4 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
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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Main Dish
Dish: 
Stuffing
Ingredient: 
Squash
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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