Recipe - Southwestern Ground Beef-Squash Shells

6 Yellow squash or zucchini,
halved,; seeds removed
2 tablespoon Olive oil
1 Onion,; chopped
3 Garlic cloves,; chopped
1 Red or green bell pepper,;
chopped
1 pound Ground beef
2 teaspoon Ground cumin
1 teaspoon Chili powder
One half teaspoon Red pepper flakes
One half cup Sour cream
One half cup Breadcrumbs
Three fourths cup Cheddar cheese
One half cup Beef stock

Preheat the oven to 375 degrees. Grease a 9 by 13inch baking pan.

Scoop pulp from squash halves, leaving a 1/4inch thick shell. In a large
skillet, heat the olive oil over medium heat. Add squash pulp, onion,
garlic, and bell pepper and cook until soft, about 10 minutes. Remove from
the pan and set aside. Add the beef to the same skillet and cook until the
pink disappears, about 5 minutes, breaking it up with a wooden spoon. Drain
off any fat. Add the cumin, chili powder, red pepper flakes, sour cream,
breadcrumbs, and cheese to the beef and mix thoroughly. Add the sauteed
vegetables and combine. Stuff the hollowedout squash shells with the
mixture. Place in the prepared pan, pour in the beef stock, and cover the
pan. Bake until the squash is soft and the filling is bubbly, about 25
minutes.

Yield: 6 to 8 servings
Recipe By :NATHALIE DUPREE SHOW #ND40

Posted to MCRecipe Digest V1 #302

Date: Thu, 14 Nov 1996 21:44:53 0500

From: Meg Antczak meginny@frontiernet.net