Source:

Category: Entree

Type: Meat

Classifications: Main Dishes

Qty Measure Ingredient

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3 (2 pounds) yellow squash

Salt

1 tablespoon salad oil

1 clove garlic, crushed

1/2 pound ground beef

1/2 cup rice, uncooked

1/8 teaspoon cayenne pepper

1 16 oz can stewed tomatoes

Instructions: Wash squash, cut off and discard stem; cut squash in half lengthwise. Scoop out and discard seeds.

In medium skillet with tight lid, bring 2 cups water and 1 teaspoon salt to a boil.

Add squash. cut side down; cook, covered, over medium heat 5 minutes, or until tender; not mushy. Drain well.

In hot oil in medium skillet over medium heat, saute' garlic and beef, stirring until beef is no longer pink.

Add rice, 1 teaspoon salt and the pepper, mix well cook stirring 2 minutes. Preheat oven to 375*.

Stir in stewed tomatoes and 1/2 cup water; cook; tightly covered, over low heat 20 minutes or until rice is cooked and liquid is absorbed. Meanwhile make cheese sauce.

Fill squash halves with rice mixture and arrange in bottom of baking pan. Pour half of the cheese sauce over squash. Cover tightly with foil. Bake 20 minutes. Serve with remaining cheese sauce.

CHEESE SAUCE: In medium saucepan, slowly melt butter; remove from heat. Add flour, mustard, salt and pepper. Blend in milk until smooth.

Return to heat, stirring until thickened. Add cheese; cook stirring until cheese is melted and mixture is smooth.

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Variations:

Background: Recipe by: Ben Van Camp

Serves: 6

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