Hello and Howdy Everyone!
Today I want to share with you a dish that will truly make you look like a master chef among family and friends! It's a little time consuming, but definitely will be worth the love you put into it. Let's face it...love is always the secret ingredient in every recipe. Coming from West Texas with a daddy who loved to grow fresh vegetables gave Beth and me (Annette) a true appreciation for those hard earned veggies! Out Daddy spend many hours in the summer not only growing that garden, but, getting Beth and I "involved" in the whole process. Not such a tremendous memory then, ;) but, an awesome memory now! Let's face it folks hoeing and picking the garden was not our idea of a fun summer. :)
Squash is a very versatile veggie. I had a little inspiration from my childhood memories on this recipe, but, had to make it my own. Hope you love this recipe as much as my family does. It's my husband's new favorite dish. Well her goes...
Amazing Stuffed Summer Squash
4 Zucchini Squash (You can use any "summer" squash you like, but was all I found at my supermarket that was of high quality)
1 medium sweet onion diced small
1 large red bell pepper diced small
1/2 lb ground beef
1/2 lb ground pork
4 large pods of garlic, thinly sliced
1 can cream of mushroom soup
1/3 cup carnation milk
1 Tbsp Lawry's seasoning salt
1 Tbsp Lawry's garlic salt
1 teaspoon ground cayenne pepper (optional)
First you want to fill a large pot with water and bring it to a boil. Place your zucchini in the boiling water and turn the heat down a little to a medium boil. Then put a lid on it. Cook for about 10-15 minute (depending on the size of your squash) or until fork tender. Take your squash out and set aside to cool while you get your other ingredients prepared.
In a separate skillet combine your ground pork and beef together and season to taste. I add salt, small amount of cayenne, pepper and onion powder to season the meat. When your meat mixture is browned, drain and set aside.
In another skillet add a small amount of olive oil. Put your red bell pepper, onions and garlic in and saute until slightly soft. Remove from the heat and set aside.
Now for the "fun" ;) part. Slice your zucchini long ways and carefully remove the insides. A little tedious, but, you'll be proud of your effort at the dinner table. Be sure and reserve the inside of your squash as it will be part of your stuffing (You will need to mash up the squash you reserved). Take a large bowl and combine your mashed up squash, meat mixture, vegetables, carnation milk, mushroom soup, cayenne, garlic salt and Lawry's. Season the salt and pepper to taste. Stir the mixture well then gently scoop mixture into the hulled out zucchini.
Bake uncovered at 350 for about 15 minutes. Take your squash out and cover with Gouda cheese. I use Gouda because it melts very well and has a mild flavor. It also happens to be my favorite cheese. ;) Of course you can use any cheese you like. Place your zucchini back into the oven and cook until your cheese is melted and a little bubbly.
Sounds like too much trouble for squash, but will be a family favorite. My husband, Pete, likes almost everything, but, my little girl, Bailey is definitely a lot more difficult to please - especially when it comes to vegetables!! This will also look really fancy when you have company over for dinner. You know you want to impress! lol
I can't tell you how much fun this has been sharing recipes, tips, products we love, and whatever comes to mind! I will say spending this time with my sissy, Beth, has been beyond awesome! Cooking with her and talking up food is truly my fave! She's a pretty special lady, but, don't tell her I said that! Ssssh!
We hope you have an extra great week this week and please feel free to let us know how you feel about what we are sharing with you.
Always in Our PJs,
Annette & Beth