Wednesday, August 20, 2008

Stuffed Squash 'Blossoms' (serves 8)

2 overgrown patty pan squash

Cut in half to make 2 flower shaped sides each. Scoop out seeds to leave a cup like opening. put a dab of margarine in the opening, sprinkle them with salt and pepper. Place on baking sheets. Bake at 350 degrees for 45 minutes.

Meanwhile scramble fry:

1 lb. ground beef
1/2 onion chopped
1 green pepper chopped
salt and pepper to taste

Drain fat and add:

1 jar pasta sauce
1/2 cup water
1 cup raw white rice (parboiled works best)

Cook until rice is done, and the filling is thick. Scoop into the squash openings and bake for another 15 minutes. Cut into slices to serve.


Double the rice with no beef would make this vegan.