Stuffed Squash

By á-5895

Ingredients

• 3 squash (yellow)
• 2-1/2 cups water
• 2 teaspoons salt
• 1 Tablespoon bacon drippings
• 1 garlic clove (crushed)
• 1/2 pound ground beef
• 1/2 cup rice (uncooked)
• 1/2 teaspoon pepper
• 2 cups tomatoes (stewed)
• Sauce
• 2 Tablespoons butter
• 2 Tablespoons flour
• 1/2 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper
• 1 cup milk
• 1/4 cup cheese

Preparation

Step 1

Cut squash lengthwise. Scrape out seeds. Add two cups water and 1 teaspoon salt into a heavy pot with tight fitting lid. Bring to boil. Add squash with sliced side down and cook over medium heat for 5 min. or until tender. Remove squash and let drain. Heat bacon drippings in a heavy skillet. Add garlic and ground beef. Cook until browned (approximately 10 min.) Add rice, salt, pepper, tomatoes and 1/2 cup water. Cover and cook over low heat for approximately 20 min., or until liquid is absorbed. Fill squash halves with mixture and arrange in bottom of baking pan.

Sauce

Melt butter in a sausepan. Stir in flour, mustard, salt, pepper and milk. Bring to a boil, stirring until thickened. Reduce heat and add cheese. Cook slowly until cheese is melted and mixture is smooth. Pour 1/2 of cheese sauce over squash. Bake 15 to 20 min. Add remander of sauce before serving.