The authors show you delicious and nutritious ways to use zucchini and other squash in: appetizers and snacks, casseroles (over 100,000 casserole combinations), egg dishes, soups and stews, pickles and relishes, breads and desserts. Information on canning, freezing, drying, cooking, and storing is all here for easy reference. Descriptions of over 100 varieties of squash are aded for the delight of squash lovers who garden.
Remove lid of pumpkin and retain. Scoop out seeds and stringy portion. Score inside several times and rub interior with salt and pepper. Place pumpkin upside down in a large shallow pan with 1/4-inch water. Place lid of pumpkin in pan beside pumpkin.
Bake for 1 hour, or until tender. Drain.
In a large skillet, saute onion, green pepper, and garlic in margarine.
Add ground beef and seasonings and simmer until meat is lightly browned.
Cook with tomatoes, broth, and wine until liquid is reduced considerably.
Stir in cooked rice and mix thoroughly.
Stuff pumpkin with this mixture. Top with grated cheese and return to the oven until cheese is melted.
Replace pumpkin lid until serving time. Serve from the pumpkin. The pumpkin pulp may be scooped out and served also.
