12 green summer squash (Koussa)
1/4 cup tomato paste
3 1/2 cup water
1/2 tsp dry mint
1 cup uncooked long grain rice
1/2 tsp cinnamon
1/2 tsp ground allspice
1/2 tsp salt
1/2 tsp black pepper
1 1/2 lb beef, finely ground (optional)
1/4 stick butter, melted (if using meat)
2 cloves garlic, chopped
1 16 oz can of whole tomatoes, coarsely chopped
2 tbsp lemon juice
Rinse rice in cold water and drain and place in a large bowl.
Mix well all the seasonings and beef, then rice. Set aside.
Cut off the tops of the squash and core them carefully. Leaving 1/8 inch thickness of squash around the hollow core.
Stuff squashes gently, being careful not to crack the shell, to about 1/2 inch from the top.
Arrange stuffed squash upright in pot. Pour in tomato sauce, chopped tomatoes with juice, and water.
Add sliced or chopped garlic and dry mint on top, salt and pepper to taste.
Cover and cook on low to medium heat for about 35 minutes until squash is tender and sauce starts to thicken.