In spite of careful spraying, before the summer ends, the squash borer always wins. So we must "enjoy" the squash while they are in abundance.
|The adult Squash Borer - it lays the eggs that hatch into caterpillars that dig into the squash plant and kill it|
I cooked organic ground beef with onions, peppers and garlic (all from the garden) and seasoned with salt and pepper.
While it was cooking I cut the tops off 3 squash and cut the bottoms only enough to level them in the greased baking dish. Then I scooped out the innards, leaving about a half inch of squash evenly all around. I didn't take photos of this because I was making this up on the fly and, not knowing how good it would end up tasting, I didn't know this was going to be posted on the blog. Sorry about that. When the beef was done cooking I stirred in an egg and some whole wheat seasoned breadcrumbs and mixed all that together, then stuffed it all into the squash. I topped the meat with slices of Monterey Jack cheese, because everything tastes better with cheese. :)
I took two cans of diced tomatoes in sauce and poured it all over the squash, sprinkled it liberally with Penzey's Italian Seasoning and baked it at 350 degrees. Like I said, I wasn't planning on putting this on the blog so I don't really know how long I baked it. Hubby and I went outside and did some work on the yard and then came in and checked on it and it was ready. I'm thinking 45 minutes? The meat was precooked, so it was only the squash that was baking. It was fork tender when done.
And hubby the squash hater? He ate two.