Stuffed Squash
Cooking with Cathy...and Mom!
Recipe by: Nelda Compton
Video will be available shortly.
Ingredients
12 crooked neck yellow squash2 lbs. lean ground beef
1 small onion, chopped
1 cup uncooked instant rice
1 large can tomato juice
1/2 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. pepper
Directions
Slice the necks of the squash off and setaside. Using the handle of a spoon, hollow out the inside of the squash. Cut the back end of the squash off, removing the tip only. In a large bowl, mix meat,onion, uncooked rice, and spices. Stuff squash with meat mixture. Using your hands, roll remaining meat mixture into meatballs. Slice the remaining squash into 1/2" rings. In a large pan, pour in tomato juice. Place meatballs, sliced squash, and stuffed squash in pan. Simmeron top of the stove over low heat until meat is done, about 1 hour. Serve with hot cornbread.View All Sections
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