Stuffed Squash


  • 12 medium Florida yellow squash
  • 2 15-ounce cans tomato sauce
  • 1 6-ounce can tomato paste
  • 1 pound lean ground beef
  • 1 cup brown rice
  • 1 cup onion, finely chopped
  • 1 teaspoon ground allspice
  • 1 teaspoon paprika
  • pepper to taste


  • Remove the neck from each squash. With a small knife or a spoon, scoop out the rounded body; set aside.
  • Combine the tomato sauce and the tomato paste in a 2-quart saucepan. Combine beef and remaining ingredients in a medium-sized bowl and mix well.
  • Stuff each squash with the beef mixture without packing too tightly.
  • Place stuffed squash in the sauce and add enough water to cover all the squash. Cover pan and simmer on medium-low for about 30 minutes, until rice is cooked.

Yield 4 servings

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