His garden is going great guns at the moment and we are drowning in zucchini and button squash with just the right amount of tomatoes and cucumbers and some yummy Lebanese eggplants.
These babies were left too long and became rather large, so I thought I would stuff them.
So as usual I surfed the internet for recipes and then did my own thing.
First I hollowed them out, I gave the insides to the chooks, but you could cook them up and eat them or add them back into the mince.
As I hollowed them out I made sure I put the tops with the bottoms rather than leave them on the bench, because I have done this before and you can't work out who belongs to who!
To go inside it I simply browned a kg of mince and then added a bottle of passata sauce.
Lots of recipes used cooked quinoa and some other veges, but since I had some of my yummy quinoa salad (made with homegrown roasted pumpkin, squash, zucchini and eggplant) left over I just added that.
Some recipes used rice, just add whatever takes your fancy!
Then I put the mince inside the squash and put their correct lids on and popped them into the oven at about 180C.
Lots of recipes said 30 minutes, but these took a good hour and they were still quite firm, if you want them softer you would need to cook them longer still.
If I had thought of this earlier in the day I would have used the slow cooker.
We served them with a tossed salad.
I took this photo the next day with the one remaining leftover one that we ate for lunch.
I have teamed it with home grown sprouts and homegrown tomato and cucumber.
We also like our squash roasted or stir fried, often great for breakfast with fried tomatoes and onion.