You can use any type of fresh squash that you like, but I prefer spaghetti squash, acorn, or butternut for this recipe.
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 50 minutes
- 6 pieces of squash
- 1/2 cup uncooked white rice
- 2 8 oz cans of tomato sauce
- 1/4 cup parsley, finely chopped
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 lb. uncooked lamb or ground beef
- 1 16 oz can tomato sauce
- 1 12 ouce can crushed tomatoes
- 2 cups water
In a medium mixing bowl combine meat, rice, salt, pepper, 8 oz. can of tomato sauce, and parsley. Mix well with hands.
Stuff squash with meat mixture. Be sure not to pack too tightly or overstuff. Place squah in stuffed casserole dish and preheat over to 350 degrees. Set aside.
In a mixing bowl, combine 16 oz tomato sauce, crushed tomatoes, and water. Mix well. This is the sauce to cover the squash. Top the stuffed squash with sauce.
Cover casserole pan tightly with aluminum foil and allow to cook for 1 1/2 hours. The meat and rice will be cooked and the squash will be tender.