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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 large yellow squash |
1/2 cup raw rice |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon garlic powder |
3/4 lb sirloin steak, cut into small cubes (round steak can be used) |
1/2 cup margarine |
1 (16 ounce) can tomatoes |
Directions:
1. Melt margarine in frying pan, add rice, salt, pepper, garlic powder and steak that has been cut into small cubes.
2. Mix thoroughly.
3. Wash squash, cut necks off and set aside. With a teaspoon, scoop the pulp (seeds) from bottom of the squash, making a shell.
4. Discard pulp and seeds.
5. Fill shells with rice-steak mixture and put 2 toothpicks crisscross across top to hold filling in shells.
6. Put shells and tops in Dutch oven.
7. Run tomatoes through blender, then pour over squash.
8. Bring to boil, then simmer for about 1 hour, or until rice is tender.
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