Fall cooking: Stuffed summer squash

In California we have the end of the summer squash crop still around. But we have cool fall evenings that make me search for a reason to turn on my oven.

This recipe for stuffed squash is satisfies on all fronts.

I use a sharp knife to cut off both top and bottom off. Cutting the bottom means that each squash can stand in a pan without rolling away. A melon ball scooper works perfectly to hollow out the squash.

The filling for this dish can be almost anything you want. My favorite is ground lamb, chopped onion, minced garlic, fresh dill, and lemon juice.

A can of diced tomatoes poured over the top, followed by crumbled feta, and you have a dish almost as easy as the Hamburger Helper my mom used to make (really, she did and we liked it).

About 45 minutes in the oven, and you're ready to eat.

STUFFED SUMMER SQUASH

A dozen or so squashes
1 pound ground lamb

1 onion, diced

1 tablespoon lemon juice

1 teaspoon dill

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 cup crumbled feta (I like Bulgarian best)

1 large can diced tomatoes

Slice off tops and bottoms of squash, then hollow out using a melon ball scooper.

Mix lamb, onion, lemon juice, dill, salt, and pepper. Arrange in a shallow baking pan and pour over diced tomatoes and juice. Sprinkle with feta and bake uncovered until juices of meat run clear, about 45 minutes

A quick spray of aerosol cooking spray on the pan beforehand makes cleanup quicker.

I serve this with a rice pilaf and green salad.

What are you cooking up for fall??