This recipe of my mom's that I absolutely love, is what inspired me to create this archive of our family recipes. This paper from my mama wasn't going to last much longer :0)
- 2 lbs. of squash
- 1 lb. chopped meat (meatloaf mix preferred - a combination of veal, pork and beef)
- 1/2 lb. onion
- 1/2 cup chopped parsley and mint leaves
-1/2 cup of rice
- salt and pepper
- 4 tbs. of squash pulp (or more if you want it moister)
Avgolemono Sauce
- Juice of one lemon
- 1/2 cup of cold milk
- 2 eggs
3-4 tbs. of flour-
- chicken broth (optional)
- water (optional)
- 1 tsp. cornstarch (optional)
- Cut ends of squash and peal stripes in the squash (leaving some of the skin on)
- Core the middle of the squash
- Mix raw meat with rice, salt, pepper, onion and chopped mint and parsley mixture
- Stuff the squash with meat mixture
- Salt the exterior of the squash
- place in a large pot and add 2 cups of water
-cover and cook on medium-low heat covered for 45 minutes to 1 hour until squash is tender and meat is cooked
Avgolemono Sauce
- Drain all liquid from squash into a separate pot
- In a separate bowl mix 3-4 tbs. of flour with 1/2 cup of cold milk
- Add 2 eggs with juice of one lemon
- Pour in egg, lemon and flour mixture into hot liquid from the squash pot
- Add salt and pepper to taste
- If you want to extend the sauce or it is too thick, add water or chicken broth
- If it is too thin try adding a tsp. of corn starch with a little milk or water
Pour half of sauce over zucchini and reserve the remainder of the sauce on the side for serving
Credit: Amalia Faraclas (My Mama)