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Beef Stuffed Squash

5 lg. yellow squash
1 med. onion, chopped
1 med. green pepper, chopped
1 (16 oz.) can whole tomatoes, drained and chopped
1/2 c. (2 oz.) shredded Cheddar cheese
1/2 lb. ground beef

Wash squash, cook in boiling salted water to cover 8 to 10 minutes or until tender but still firm. Drain and cool slightly. Trim off stems. Cut squash in half lengthwise. Remove pulp, leaving a firm shell. Chop pulp. Cook ground beef, onion, and pepper in a skillet until beef is browned. Remove from heat, and drain off drippings. Stir in squash and tomato. Place in squash shells in 9x13x2 inch dish. Spoon beef mixture into shells and bake on 350 degrees for 25 minutes.

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