Instructions: Cut stems and scoop out seeds of squash and wash. STUFFING: Mix rice, lamb and all spices together. Stuff squash with mixture, do not pack tightly.

Arrange in pan. Add tomatoes, tomato sauce, salt and pepper over squash.

Add enough water to cover, bring to a boil; then reduce to medium-low and cook for 25 minutes. Same stufing may be used for green peppers and small eggplants.

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