STUFFED SQUASH LEBANESE
1 package Seabrook Farms Creamed Spinach
2 large uniform green zucchini squash
1 1/2 cups ground cooked lamb
1 1/2 cups cooked rice or cracked wheat
1 tablespoon grated onion
16 oz. canned tomatoes
1/2 bay leaf, crushed
1/2 teaspoon basil
1/2 teaspoon nutmeg
1/2 teaspoon sugar
Defrost Creamed Spinach by boiling for 6 minutes. Split zucchini lenghtwise and scoop out seeds. Parboil 5 minutes in boiling salt water.
Combine lamb, rice, spinach, onion and seasonings. Fill zucchini halves, mounding filling. Simmer tomatoes, with bay leaf, basil and a dash of nutmeg for 5 minutes - salt and pepper to taste.
Pour tomato sauce over and around stuffed squash on baking dish. Bake 20 minutes in a moderately hot oven (400 F) until squash is tender. Add additional liquid if needed.