Recipe: Stuffed Yellow Squash with Cheese Sauce (McCall's magazine, 1970's)

STUFFED YELLOW SQUASH

3 yellow squash
2 cups water
Salt
1 tbsp vegetable oil
1 clove garlic, crushed
1/2 lb ground beef
1/2 cup uncooked long-grain white rice
1/8 tsp ground black pepper
1 (16 oz) can stewed tomatoes
1/2 cup water
Cheese Sauce (recipe follows)

Preheat oven to 375 degrees F.

Wash squash; cut off and discard stem; cut squash in half lengthwise. Scoop out and discard seeds.

In medium skillet with tight-fitting cover, bring 2 cups water and 1 tsp salt to boiling. Add squash, cut side down, cook, covered, over med heat 5 minutes; or until tender, not mushy. Drain well; set aside.

In hot oil in medium skillet, over medium heat, saute garlic and beef, stirring until beef is no longer pink, about 10 minutes.

Add rice, 1 tsp salt and the pepper; mix well; cook, stirring 2 minutes.

Stir in stewed tomatoes, and 1/2 cup water; cook, tightly covered, over low heat 20 minutes, or until rice is cooked and liquid absorbed. Meanwhile, make cheese sauce.

7. Fill squash halves with rice mixture, dividing evenly.
8. Arrange in bottom of 13x9" baking pan. Pour a little Cheese Sauce over
each. cover tightly with foil. Bake 15 min, or until heated through.
9. Serve with remaining sauce.

CHEESE SAUCE
Makes 1 1/4 cups

2 tbsp butter or margarine
2 tbsp flour
1/2 tsp dry mustard
1/4 tsp salt
Dash ground black pepper
Dash ground cayenne pepper
1 cup milk
1/4 cup grated parmesan cheese

In small saucepan, slowly melt butter (do not brown); remove from heat, stir in flour, mustard, salt and pepper, cayenne and milk until smooth. Bring to boiling, stirring until thickened. Reduce heat, add cheese; cook, stirring until cheese is melted and mixture is smooth.

Makes 6 servings
Source: McCall's magazine, article: Meat Stretchers, June 1979