I planted 2 varieties of squash this year; yellow crooknecks and a vining supposedly Korean squash that my brother says looks like Seminole pumpkins. The yellow crooks aren't doing much yet, but the Korean ones are. One of them got away from me and was overripe but the skin was still soft. I've shredded baseball bat sized zucchini before and that works pretty well so I tried it with this one.
Scooped all the stringy and spongey stuff out of the middle, along with most of the seeds but I missed a few seeds. The seeds were full-sized but still tender. I shredded the whole thing without peeling it. I should have weighed it but I didn't; I'll estimate a pound and a half of grated squash. I didn't know how it would taste so I cooked it in 2 batches in a medium skillet until tender with butter, salt, dried minced onion, and a little garlic powder, and tried it It just tasted like squash, so it was a go.
I cooked a cup of white rice in the rice cooker and thawed a couple of 1/3 hamburger patties. Broke up the HB into a big wok and cooked/crumbled it until it was almost done. Then added some sliced celery, dried thyme leaves, and a crushed beef bouillon cube and continued cooking until the meat was fully cooked and the celery softened a bit but still had a little crunch. I stirred in the squash, and then all the rice, and added some black pepper. It made a huge pan of food with just 2/3 pound of ground beef, and it's really good. Pretty high in fiber too. :fart:
I might make this again for the next church potluck, using a whole pound of hamburger and maybe brown rice.
