Stuffed Summer Squash
📜 Collection: UK2 Collection | ✍️ Attribution: Unknown | 📂 Category: Entrees A classic vintage recipe featuring tender summer squash hollowed out and stuffed with a savory mixture of seasoned ground beef and rice. Baked to perfection and finished with a rich topping of sour cream and tomato pulp.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 45 mins | None | 6 Servings |
🔪 Key Equipment
- Baking pan
- Mixing bowl
- Spoon
- Vegetable peeler
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Cups | Rice | cooked |
| 1/2 Pound | Hamburger | raw |
| 6 Small | Squash | summer squash |
| 1 Cup | Sour Cream | |
| 1 Cup | Water | |
| 1 Cup | Tomato Pulp | |
| To taste | Salt | |
| To taste | Pepper |
Instructions
Step 1: Prepare the Filling and Squash
- In a medium mixing bowl, thoroughly combine the 2 cups cooked rice, 1/2 pound hamburger, and salt and pepper to taste.
- Peel the 6 small squash unless they are very young and tender. Carefully slice off the tops and scoop out the seeds from the top cavity to create a hollow space for the filling.
- Stuff each hollowed squash generously with the prepared rice and hamburger mixture.
Step 2: Bake and Finish
- Arrange the stuffed squash upright in a baking pan and pour 1 cup water into the bottom of the pan.
- Bake at 350°F (175°C) until the squash is tender when pierced with a fork, basting frequently with the pan liquids to keep them moist.
- Spoon 1 cup sour cream and 1 cup tomato pulp evenly over the top of the squash, then return to the oven to brown until bubbling and golden.
💡 Make-Ahead & Storage: The squash can be stuffed up to 24 hours in advance and kept covered in the refrigerator. Bake as directed, adding 5-10 minutes to the baking time if starting from cold.
Original Recipe Scan
