Golden Nugget Squash Stew

• 2 lbs beef stew meat, 1-inch cubes
• 3 tablespoons vegetable oil, divided
• 2 cups water
• 1 ounce dried mushroom, any variety
• 16 ounces baby red potatoes, quartered
• 12 ounces baby carrots
• 4 elephant garlic cloves, minced
• 8 ounces white pearl onions, peeled
• pepper
• 1/2 teaspoon beef bouillon granules
• 1 (14 1/2 ounce) can chopped tomatoes, undrained
• 8 -10 squash, Gold Nugget variety

1. To cut gold nugget squash easily:.
2. Wash each squash. Place whole squash in oven for about 45 minutes at 350F or until it punctures with a sharp knife. Let sit for a few minutes. Using oven mitts to hold the squash, cut a 3- to 4-inch circle around the top stem (opposite flat end). Save cut end for bowl lid.
3. To peel pearl onions:.
4. Place in boiling water for 2 to 5 minutes; blanch lightly. Remove from boiling water. Chop off end of pearl, and squeeze flesh out of skin.
5. In a Dutch oven, brown meat, in 2 Tbsp oil. Add water, dried mushrooms, potatoes, carrots, garlic, onions, and pepper. Cover and simmer for 2 hours.
6. Stir in bouillon and tomatoes. Remove squash 'lid' and set aside; discard seeds and loose fibers from inside. Place squash in a shallow baking pan.
7. Spoon stew into squash and replace the lids. Brush the outside of the squash with the remaining oil. Bake at 350 degrees F for 1/2 hour or until the squash is tender (do not over bake).
8. Serve each person one squash bowl with stew.

beef stew meat, vegetable oil, water, mushroom, baby red potatoes, carrots, garlic, white pearl onions, pepper, beef bouillon granules, tomatoes

Taken from www.food.com/recipe/golden-nugget-squash-stew-258304 (may not work)