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1
wash off the squash well and cut a slice off the stem end. using a spoon, carefully remove the heart with the seeds. cook in a large pot of boiling salted water until somewhat firm - about 15 min. (If using peppers, cook for about 5 min.)
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2
drain, rinse under cold running water, set aside.
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3
OR, place the zapallito halves in a shallow baking pan and bake for 15 min in 375u00b0
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4
heat the oil in a medium-size skillet over medium heat. Add the onion and cook, stirring a few times, until softened, about 5 min.
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5
Add the tomato, garlic, oregano, cumin, salt, and black pepper and cook until the tomato has formed a sauce, about 10 min.
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6
Stir in the ground beef, ham, and peas and continue to cook until the mixture has absorbed all the juices, about 5 min.
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7
taste for salt and black pepper, adjust accordingly, remove from the heat, and let cool.
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8
squeeze the bread crumbs and add to the meat mixture along with the egg and raisins, mix well.
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9
stuff the squash/peppers with this mixture and place in a single layer in a greased baking pan.
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10
top with grated cheese. pour salsa blanca over squash/peppers
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11
preheat oven to 350u00b0. bake squash until heated through, about 20 min. covered in aluminum foil. serve hot.
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12
the usual way to serve this dish is with white rice or mashed potatoes.
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13
alternately (instead of using salsa blanca/cheese), if remaining meat mixture, add the beef broth and bring to a boil. if desired, thicken the sauce with the cornstarch mixture to taste. pour the sauce over the squash and cover the pan with aluminum foil.
