Spicy Stuffed Squash

By marmar

Ingredients

• buttercup squash
• salad oil, if needed
• 2 cups chopped onion
• 2 lbs. ground chuck
• 1 green pepper, diced
• 2 tsp. seasoned salt
• 1/4 tsp. pepper
• 1 tsp. M.S.G.
• 1/8 tsp. cayenne pepper
• 1 1/2 tsp. oregano leaves
• 2 cloves garlic, minced
• 1 8 oz. can tomato sauce
• 1/4 cup chopped olives
• 3 eggs, beaten

Details

Preparation time 60mins
Cooking time 135mins

Preparation

Step 1

About 2 1/2 hours before dinner: With a sharp knife, cut off top of squash, save the top. Remove seeds and scrape slightly. Plunge squash into boiling, salted water, boil 10 to 15 minutes or until almost tender when pierced with a fork. Remove from water and drain well. In large skillet, brown ground chuck in salad oil; add onion, saute until light brown; add green pepper, seasoned salt, pepper, M.S.G., cayenne pepper, oregano, and garlic. Saute a few minutes, then add tomato sauce and olives and simmer covered for 15 minutes. Cool slightly, add some meat mixture to the beaten egg and stir it in, then add egg mixture slowly to meat mixture. Arrange squash in shallow baking dish. Stuff with meat mixture and cover with lid.

Bake 1 hour. Let stand for 15 minutes before cutting.