Anne's Meatloaf Stuffed Squash

1. Start by pre-cooking your favorite rice. Measure out and set aside:
   
   • ½ cup cooked rice
2. Set to soak in a small bowl:
   
   • ¼ cup milk
   • ½ cup quick oatmeal
3. Oven bake for ½ hour or microwave 5 minutes:
   
   • 1 white acorn squash
   When squash is cool enough to handle, cut in half from stem to blossom. Scoop out and discard seeds and strings. DO NOT remove squash from shell. Place shells scooped side up on a foil covered baking pan.
4. In a large bowl, mix:
   
   • ½ lb ground beef
   • ½ lb ground pork
   • 1 egg
   Add:
   
   • ½ cup chopped onion
   • ¼ cup chopped celery with leaves
   • 1 sweet pepper, diced coarsely
   • 2 small or 1 med tomatoes, diced
   • 1 pressed garlic clove
5. Drain and discard milk from soaking oatmeal and add to mixture.
6. Add cooked rice and:
   
   • 1 teaspoon each salt and pepper
   • 1 tablespoon dried oregano or parsley leaves
   Stir just enough to mix all ingredients.
7. Fill hollowed squash with mixture. The mixture can be mounded. Extra can be refrigerated overnight and used to stuff more squash or hollowed peppers.
8. Bake 45 minutes. Each ½ squash can be cut again to make 4 quarters after baking. Serve hot.