Stuffed Squash

From Tiffany Howard

Stuffed Squash

1 summer squash (about 18” long) - - I use yellow

1 ½  lb. ground meat of your choice (beef, turkey, pork)

½ tsp. Lawry’s Season Salt

½ tsp. pepper

McCormick Cajun seasoning to taste

1 stem celery

½  green bell pepper

½ medium onion

1 cup cooked white rice

1 – 8 oz. can tomato sauce

1 cup each grated cheddar and pepper jack cheeses

2 cups of your favorite salsa

Cut squash in half lengthwise.  Clean out seeds and put on cookie sheet with some water and cover with foil.  Preheat over to 350*.  Steam until about half done.  While squash is steaming, cook ground meat with chopped medium fine celery, bell pepper and onion.  Add Cajun seasoning, salt and pepper.  When meat is done, add tomato sauce and rice.  Stir.  When squash is half done, take out of oven, drain all water.  Add meat mixture, cover again with foil and bake until done.  Remove from oven, spread cheese on top and then pour salsa over cheese.