1 hubbard squash, halved with seeds removed
500 g lean ground beef 1 lb
2 cloves garlic, crushed
1 medium cooking onion, finely chopped
1 tomato, chopped
2 ml basil leaves 1/2 tsp
1 ml oregano 1/4 tsp
salt & pepper to taste
125 ml dry bread crumbs 1/2 cup
25 ml butter or margarine, melted 2 tbsp
4 ml olive oil 1 tsp
Place squash, cut side down, in a baking pan with about 1/2 inch (1.25 cm) water in it. Bake in 350 F (180 C) oven for 25 minutes or until partially tender.
In large fry pan, cook beef, garlic and onion with olive oil until beef is cooked and onions are soft. Stir with fork to keep meat separated. Add all remaining ingredients, except breadcrumbs and butter. Cook for 5 minutes. Fill hollowed out squash with stuffing. Stir breadcrumbs with butter. Scatter over top of filled squash. Bake in 350 F (180 C) oven, uncovered, for 25 minutes or until squash is tender. Serve hot.
Serves 4