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Stuffed Summer Squash

This is now one of my favorites.

12 medium to small squash

One pound of ground lamb

One small to medium chopped red onion

Two scallions chopped

One tablespoon fresh chopped parsley

One tablespoon chopped fresh dill

3 tablespoons oil. I used olive oil

3 tablespoons of uncooked white rice

1/2 teaspoon salt and black pepper

Lemon Sauce;

6 tablespoons olive oil

4 tablespoons flour

2 eggs beaten well

1 1/2 large lemons juiced

The zest of one lemon

1/4 teaspoon salt and black pepper

Maybe a 1/4 teaspoon of sugar if the lemon is too tart. This is optional.

Cut the squash in half and scoop out the middle.

Mix the lamb, onions, scallions, parsley, dill, oil, salt and pepper ,and raw rice.

Mix this very well.

Take out your largest pan that has a lid.

The squash should not be stacked if possible.

Start stuffing the squash with the meat mixture and place in the pan.

Keep on going till all the squash is filled.

I cut off the top of the squash to make more room in the pan but I added it on top.

Cover the squash with water and bring to a boil for five minutes.

Skim off the foam.

Cover the pot and cook at medium low for about 60 minutes.

Reduce the water in the pan to half. You may have to take the lid off.

Turn off the heat.

The sauce:

Take out a saucepan and add the flour and oil.

Wisk till smooth.

Cook for about two minutes then start adding the water that is surrounding the squash.

Add only two or three spoonfuls at a time and wisk constantly

Add almost all the water in the pan of squash.

You should have a nice smooth sauce.

Take off the heat.

Wisk the two eggs till they are pretty yellow.

Very slowly start to add the oil, flour and water to the eggs.

NEVER STOP WISKING and add very SLOWLY

Then add your lemon juice and zest.

Taste for salt and pepper and you may need that touch of sugar.

Pour everything over the squash and gently heat.

I love this.

Serve with a big salad.

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