Stuffed squash Middle East style

Spices and spices again determine the flavor of this squash. To prepare this dish you need to scoop out the squash. It’s rather complicated so try a kitchen trick proposed by Karolina from Senses in the kitchen – use a melon baller to scoop it out.

For the first time in my life I was able to prepare the squash quickly without broken spoons. In the original recipe the squash is stuffed with  the raw rice, but I do not recommend this method, it’s better to boil rice first. The recipe comes from the "Language baklava," but I modified it.

    Stuffed Squash

 (for two large squash)
    2 large squash
   

 the stuffing:
    1/2 cup of rice
    200 grams of chopped beef
    2 tablespoons of dry mint
    1 teaspoon of  black pepper
    1 teaspoon of cinnamon
    1 teaspoon of salt
    

the sauce
    1 cup of beef broth
    5 tablespoons of olive oil
    2 cans of peeled tomatoes (400 g can)
    3-4 cloves of garlic
    

Cook rice in water without salt. It can’t be too soft.  Peel the squash and scoop it out from the top. Throw away the pulp but keep the caps. Mix in the bowl rice, meat and spices. Stuff the squash, attach the cap using toothpicks, so that the stuffing will not escape during the cooking. In a large casserole mix blended tomatoes, olive oil and crushed garlic, add broth. Put the squash in the sauce and cook for about an hour in oven preheated to 180 degrees. Serve sliced ​​squash with tomato sauce and Greek tzatziki with lots of dill.