Stuffed squash and eggplant and then baked in a tomato sauce. This dish is served warm and as a main dish. It can be served with rice as well and pita bread. Ingredients 1 lb ground beef 1 cup chopped onion 6-8 Mexican squash 4-6 small Italian eggplant 1 16oz can tomato sauce 1 tsp salt 1/2 tsp black pepper 2-3 tbs olive oil 1/4 tsp garlic powder 1/4 tsp cayenne pepper Directions Preheat oven to 450 degrees. Wash eggplant and squash, cut off tips. With a corer, core out the squash. For the eggplant, peel off some of the skin alternating like a zebra. Spray egg plant and squash with olive oil spray or drizzle with olive oil and bake on a baking sheet for 15 minutes, turning over half way through cooking, set aside and let cool. In a hot saute pan on medium heat add olive oil and onions, cook onions for 4-5 minutes. Next, add ground beef, salt and black pepper and cook to brown meat, about 10 minutes After cooking, set aside and let cool. Cut a slit in the eggplant and stuff with browned meat, next stuff squash, place them in a deep baking dish, cover with tomato sauce and sprinkle with some salt, black pepper, cayenne pepper and garlic powder and cook in 450 degree oven for 20 minutes. Serve with rice.