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

Salt, Pepper


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.

Serves 6.