MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Savoury Stuffed Squash (Pork)
 Categories: Squash, Pork, Rice, Vegetables
      Yield: 4 Servings
 
      4 sm Sweet dumpling squash; about
           - 8 oz each, seeded *
           Jarred marinara sauce

MMMMM--------------------------STUFFING-------------------------------
      1 lb Italian Sausage; hot or mild
    1/2 c  Yellow onion; chopped
 14 1/2 oz Can diced tomatoes;
           - with juice
      6 oz Long-grain/Basmati rice **
    1/2 c  Water
      1 ts Salt
           Pepper
      1 ts Worcestershire sauce
      2 tb Dried parsley
    1/2 ts Dried basil
    1/2 ts Dried oregano/rigani
 
  * Small, mildly sweet-tasting squash resembles a miniature pumpkin
  with its top pushed in. It has cream-coloured skin with green
  specks. Weighing only about 8 oz, it has sweet and tender orange
  flesh and is a great size for stuffing and baking as individual
  servings.
  
  ** Or orzo pasta
  
  Set the oven to 350°F/175°C.
  
  Cut tops from little squash; discard seeds. Chop the tops to add to
  the sausage and onions, set aside. Cook the sweet dumpling squash,
  uncovered, in boiling water for 5 minutes, then invert them on a
  rack in the sink to drain well.
  
  In a skillet, cook sausage, onion, and the chopped squash until
  meat is browned and vegetables are tender. Drain off excess fat.
  Add undrained tomatoes, uncooked rice, water, salt, Worcestershire
  sauce, pepper, parsley, oregano, and basil.
  
  Bring to a boil; reduce heat. Cover and simmer 15 minutes or until
  rice is tender. Stuff squash with meat mixture.  Cover tops with
  jarred sauce and bake uncovered for 30 to 35 minutes or until
  squash is tender.
  
  From: The Fertile mind of Uncle Dirty Dave
  
  Uncle Dirty Dave's Kitchen
 
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