Calabacines Rellenos (Stuffed Squash)

Name: Calabacines Rellenos (Stuffed Squash)
Ingredients: 4 small squash (try zucchini); 1/2 medium onion, minced; 1 tablespoon olive oil; 1/2 lb ground lamb; 3 slices bacon, diced; salt; fresh ground black pepper; 1 teaspoon tomato paste; 1/2 teaspoon sugar; 1 teaspoon garlic, minced; 1 tablespoon water; 1 tomatoes, chopped; 1/4 cup plain yogurt; 12 mint leaves, minced; 2 ounces parmesan cheese; 1 teaspoon flat leaf parsley, minced

16 ingredients

9 steps

Ingredients

4 small squash (try zucchini)
1/2 medium onion, minced
1 tablespoon olive oil
1/2 lb ground lamb
3 slices bacon, diced
salt
fresh ground black pepper
1 teaspoon tomato paste
1/2 teaspoon sugar
1 teaspoon garlic, minced
1 tablespoon water
1 tomatoes, chopped
1/4 cup plain yogurt
12 mint leaves, minced
2 ounces parmesan cheese
1 teaspoon flat leaf parsley, minced

Directions

1

Preheat oven to 400 degrees.
2

Cut both ends of the squash. Cook squash in salted boiling water for 5 minutes. Drain and set aside until cool enough to handle.
3

Cut squash in half lengthwise and, using a spoon, remove the seeds.
4

Saute onion in olive oil until soft. Add lamb, bacon, salt, pepper and mix well. Add the tomato paste, sugar, garlic and water.
5

Cook until the meat has cooked through, using a spoon to break it apart.
6

Add the tomato, yogurt and mint. Mix well.
7

Place squash in a baking pan and fill each one with the meat mixture. Sprinkle each with the parmesan cheese and some pepper.
8

Bake until the cheese is melted, about 10 minutes.
9

Sprinle each squash with the chopped parsley and serve.