- Make sure to save all the squash core and try one of these great recipes.
8-10 small/medium squash or zucchini (Mexican squash is the best if you can find it – the smaller the better)
1 cup short grain white rice
2 teaspoons kosher salt, divided
1 pound 85% lean ground beef
1 teaspoon allspice
¼ teaspoon pepper
1 (15 oz) can Hunts tomato sauce (add another 8 oz can or 3 tablespoons tomato paste for thicker sauce
3 cups water
2 cloves garlic, peeled and cracked
1 teaspoon dried mint
CORE THE SQUASH: With a coring tool, carefully scoop out as much of the inside of the squash without piercing through the skin. Save the inside for later use in zucchini bread or any recipe that calls for grated zucchini.
STUFFING: In a medium bowl, mix the rice, allspice, 1 teaspoon kosher salt, pepper, and 2 tablespoons of water. Add the ground beef and gently mix using two forks until well combined.
Gently fill each squash all the way to the top, careful not to compress too much. If you have any meat/rice mixture left over, form into meatballs and cook them in the sauce along with the squash.
Add the squash to the pot in a circular pattern.
Add the tomato sauce, water, cracked garlic cloves, 1 teaspoon kosher salt, 1 teaspoon dried mint.
If the sauce doesn’t almost completely cover the squash, place your hand on the squash to avoid them floating, and fill with water until all squash is completely submerged.
Bring to a boil, reduce heat, and simmer for about 45 minutes to 1 hour, or until the squash is very tender.
Serve 2 squash per bowl with a generous amount of tomato sauce poured on top.
Store any leftover squash in the sauce. They will taste even better the next day.
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