Yellow squash stuffed with meat and gruyere cheese
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground Chuck |
| 1½ | cup | Onions; minced |
| Salt And Pepper; to taste | ||
| 1 | can | (6 Oz) Tomato Paste |
| 1½ | tablespoon | Sugar |
| ¼ | cup | Water |
| ¼ | pounds | Gruyere Cheese; chopped |
| 6 | mediums | Yellow Straight Neck Squash |
Directions
Brown ground chuck and onions with salt and pepper. Stir in tomato paste, sugar, and water and simmer 10 minutes. Remove from heat and stir in cheese. Cut squash into halves lengthwise; scoop out seeds with spoon and discard. Place squash halves cut side up in 9 x 13-inch baking dish and sprinkle with salt and pepper. Spoon in meat mixture. Cover dish with foil and bake for 35 minutes at 375°.
Serves: 5 to 6
Source: "Mountain Measures" --Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. Frank S. Harkins, Jr. Posted to MC-Recipe Digest V1 #682 by Bill Spalding <billspa@...> on Jul 21, 1997