Stuffed squash Ingredients: 1 Hubbard or Marrow or (pepper (acorn): Decrease the quantities of ingredients ) 2 slices of bacon, diced ¼ cup (65 ml) onions ¼ cup (65 ml) chopped green peppers 1 cup (250 ml) bread-crumbs 1 egg ½ lb (225g) chopped pork ¾ lb (340g) chopped veal, beef or lamb Pinch of salt 1 tablespoon (15 ml) mustard 1/3 cup (85 ml ) tomato soup Preparation: Cut a fine slice under the half-squash to balance it. Remove seeds out and boil in big broth during 10 minutes, in the salted boiling water. Drain and dry out on the absorbing paper. Butter the inside and salt it. Cook the bacon and the green pepper; remove from the fire and add the remaining ingredients. Stuff the squash and place in an oven dish. Put about ½'' inch of boiling water and cook in 180°C (350°F), during 1h15 about until the squash is soft. Cut in edge shape to serve. For 5 to 6 persons. Back to recipes Copyright © 2004 Potager Mont-Rouge. All rights reserved.