1 dozen medium-sized green or yellow squash
1 cup rice
1 1/2 lbs. coarsely ground lamb or beef
1 Tbsp. salt
2 small cans tomato sauce
Pepper, cinnamon and allspice to taste
Wash squash and cut off stems. *Scoop out insides of each squash,
leaving a 1/4 to 1/2 inch shell and rinse out the cavity. (Reserve
insides of squash and see Infaraki or Squash Pattie recipe in
Vegetable section for use.)
Mix rice, meat, one can tomato sauce and spices together. Fill
squash with stuffing mixture. Do not pack tightly. Arrange in
sauce pan. Add 1 can tomato sauce, salt and pepper. Add enough
water to cover. Bring to boil, then reduce to medium low heat and
cook for 25 minutes. Serves: 4-6.
*Note: Tool for scooping out squash available at Middle-Eastern
stores or use potato peeler.
VARIATIONS: The same stuffing may be used for green tomatoes, green
peppers and small unpeeled eggplants which have scooped out centers.
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