Preparation of Squash:
Trim stem and blossom ends of squash. Wash squash; cut necks off squash, cutting necks into 1-inch pieces.
Bulb end of squash will be stuffed.
Core bulb end of squash or use in another recipe.
Squash core more easily when they are at room temperature.
To core squash, use a vegetable/apple corer.
Try not to puncture holes in squash while coring.
For four servings of stuffed squash, split 2 decent sized acorn
o 400F degrees.
Cut squash in half and scoop out
Hollow
out centers of squash and place in baking dish. Combine
meat,
bread crumbs, egg, salt and pepper in a mixing bowl.
Stuff into squash.
Mix soup and milk together and pour over
stuffed squash.
Bake in 375\u00b0 oven until tender (usually 45 minutes).
Toss together all ingredients except cheese and stuff into squash halves.
Feel free to omit or add any veg that you want.
Wrap each stuffed squash in foil--you will want the steam--and bake in a 375 oven for about 1 hour.
Remove foil carefully-test squash with a knife and if done top with parmesan cheese and broil for 3-5 minutes.
Serve with a salad and garlic bread.
Cook bones with about 6 cups water to make broth.
Wash, stem and scoop out squash, leaving sides about 1/8-inch thick.
Rinse out squash and stuff with the filling.
Place squash in pot and strain broth over them, reserving 1 cup broth for yogurt sauce. Steam for about 15 minutes.
Scoop out inside of squash and save.
Mix raw meat and raw rice.
Season with salt, pepper and 1/2 chopped onion.
Stuff mixture inside squash.
Arrange stuffed squash in electric skillet or Dutch oven.
Pour tomatoes and tomato sauce over stuffed squash.
Add squash that was scooped out; arrange on top of stuffed squash.
Season with salt, pepper and rest of onion. Cover and simmer for 1 hour or until rice is done.
and set aside.
Place squash halves cut side down onto
Cook squash in microwave or Cut a
arge plain tube. Open the squash blossoms and remove the stamens
bring to a boil. Cook squash in the boiling water until
egrees C).
Arrange yellow squash halves onto a baking sheet
175 degrees C). Place the squash halves cut sides down into
175 degrees C).
Place squash halves cut side down in
nd hollow out center of squash.
Reserve pulp.
Be
Cut the crookneck squash in half lengthwise. Place them
and place the cleaned-out squash, cut sides down, into the
nough to hold the 4 squash halves in one layer.
Cut the top off the squash and clean out all the seeds.
Mix all the ingredients together, stir to mix well.
Stuff the squash, put it's hat back on.
Place leftover stuffing in a piece of tin foil.
Place the stuffed squash in a baking dish.
Bake in 375 oven for apprx 1 hour.
The baking time will depend on the thickness of the squash shell - mine was apprx1\" thick.
Put the leftover stuffing in the oven for the last 20 minutes of baking.
Combine all ingredients, except squash.
Place mixture loosely in squash halves.
Bake stuffed squash in pan covered with foil. Bake for 1 hour at 350\u00b0 or until squash is tender.