Mexican Stuffed Zucchini For Large Squash

• 3 to 5 lb. squash
• 2 c. enchilada sauce
• 1 c. water
• 2 slices bacon, chopped
• 1/2 c. bell pepper
• 1 onion, chopped
• 2 c. chopped mushrooms
• 2 cloves garlic, crushed
• 1/2 c. sliced black olives
• 3 c. cooked rice
• 1 c. chili salsa or Mexican sauce
• 2 eggs, beaten
• salt and pepper
• 1 c. grated dry Parmesan cheese

1. Slice squash lengthwise.
2. Scoop out center.
3. Add enchilada sauce, combined with the water in large shallow pan.
4. Skin side down, cover and steam at 325u0b0 for 30 minutes.
5. Saute bacon 4 to 5 minutes.
6. Add bell pepper, onion, mushrooms and garlic.
7. Cook until onions are clear.
8. Remove from heat; add corn, olives, rice, chili salsa or other Mexican sauce.
9. Add eggs, salt and pepper; mix together.
10. Scoop into squash; top with cheese.
11. Cover.
12. Bake 30 to 40 minutes at 325u0b0.
13. Serves 8.

squash, enchilada sauce, water, bacon, bell pepper, onion, mushrooms, garlic, black olives, rice, chili salsa, eggs, salt, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=315817 (may not work)