| | Directions | | Cut squash in half and clean out seeds. Cook rice and set aside. In a large skillet brown ground beef and onion, drain drippings from meat. Drain and slice mushrooms and water chestnuts. Add soy sauce, brown sugar, mushrooms, and soup and simmer for (10) minutes. stir in water chestnuts and spoon mixture into cleaned squash. Place squash on a cookie sheet and cook at 350° for (30) minutes or until squash is tender. |
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| Ingredients | | - |  | 1 squash (of your choice) (medium) |
| - | | 2 pounds Ground Chuck (browned with onion) |
| - | | 2 tablespoons soy sauce |
| - | | 2 tablespoons brown sugar |
| - | | 1 Sweet Onion (chopped) (large) |
| - | | 2 cans cream of chicken soup |
| - | | 1 can Mushrooms (sliced and drained) (4 ounce can) |
| - | | 2 cups cooked rice |
| - | | 1 can Water Chestnuts (sliced and drained) (8 ounce can) |
| - | | salt and pepper to taste |
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