3 yellow squash (2 lbs.)
Salt
1 tbsp. salad oil
1 clove garlic, crushed
1/2 lb. ground beef
1/2 c. raw rice (long grain white)
1/8 tsp. pepper
1 (16 oz.) can stewed tomatoes
Cheese sauce

Wash squash. Cut off and discard stem; cut squash in half lengthwise, scoop and discard seeds.

In medium skillet with tight fitting lid, bring 2 cups water and 1 teaspoon salt to boiling.

Add squash, cut side down, cook, covered over medium heat 5 minutes or until tender not mushy. Drain well.

In hot oil in medium skillet over medium heat saute garlic and beef, stirring until beef is no longer pink, about 10 minutes.

Add rice, 1 teaspoon salt, pepper and mix well. Cook, stirring 2 minutes. Preheat oven to 375 degrees.

Stir in stewed tomatoes, 1/2 cup water and cook, tightly covered on low heat 20 minutes or until rice is cooked and liquid absorbed. Meanwhile, make cheese sauce.

Fill squash halves with rice mixture, divide evenly.

Arrange in bottom of a 13"x9" baking dish, pour a little cheese sauce over each, cover tightly with foil and bake 15 minutes or until heated through. Serve with remaining cheese sauce. Serves 6.

CHEESE SAUCE:

2 tbsp. butter
2 tbsp. flour
1/2 tsp. dry mustard
Dash cayenne
1 c. milk
1/4 tsp. salt
Dash of pepper
1/4 c. grated Parmesan cheese

In small saucepan, slowly melt butter (do not brown). Remove from heat; stir in flour, dry mustard, salt, pepper, cayenne and milk until smooth.

Bring to a boil and stir until thickened. Reduce heat; add cheese. Cook, stirring until cheese is melted and mixture is smooth. Makes 1 1/4 cups.