5 to 6 summer squash
1/3 c. yellow spit peas
1 1/2 c. water
2 tbsp. butter
1 onion (finely chopped)
1 lb. ground beef
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. cinnamon
1/2 c. of water

Wash squash. Cut squash in half from stem down and remove pulp. Cook yellow spit peas in water for 30 minutes. Saute the onions in butter and put it aside. Saute the meat with seasoning until it is golden brown. Let it cool. Add yellow peas to the meat, mix well.

Fill squash with the meat mixture. Arrange the squash in skillet. Add water and let simmer on a low fire for 20 minutes or until done.