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Stuffed Eightball Zucchini

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22-Jun-2015 08:45 AM


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  • 4 eightball squash
  • 1/2 pound sausage or ground beef
  • 1/4 cup candy onions, chopped
  • 1 teaspoon fresh garlic, chopped
  • 1/4 cup bell peppers, chopped or 1 teaspoon jalapeno, chopped
  • 1 tomato, chopped
  • 3 ounces Monterrey Jack or Cheddar cheese
  • Salt and Pepper
  • Chicken broth

Wash zucchini and cut off the top.  Carve the flesh out of the inside of squash. A grapefruit spoon works really well for this job.

Saute sausage, onions and garlic till brown.  Add tomato and well-drained, chopped squash to meat mixture.   Add half of cheese.  Fill squash shells and place in baking pan.    Sprinkle with remaining cheese.  Pour in enough chicken broth to cover bottom of pan to about ½”.  Place in 350 degree preheated oven for about 30 minutes.