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1
Cut stems from squash and scoop out seeds. Because of the small size of the squash, you may twirl a knife in the flesh to scrape the seeds. The most effective method is to take a flat handle silver spoon and use the handle end to scrape out the seeds. You may rinse out the inside with water.
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2
Heat olive oil in pan over medium heat.
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3
Slice onion and add to hot olive oil.
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4
Let fry for about 3-5 minutes while you make the stuffing.
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5
In a large bowl, combine lamb, rice, and spices. The best method is to get in it with your hands and just smoosh and mix without any sort of utensils.
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6
Add cans of tomato sauce and diced tomato to the onions.
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7
Stuff squash with mixture. Leave about a half inch to a quarter inch of room at the end as the rice will expand. Also, do not pack too tightly as the expanding rice will break the squash.
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8
Add the stuffed squashes to the pan.
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9
Chop the garlic cloves into fine pieces and sprinkle between the squash in the pan.
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10
Add water to just cover the squash and let simmer over medium heat for 40 minutes.
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11
Squeeze a few drops fresh lemon juice over squash and sprinkle a pinch of mint.
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12
Allow to cook another 10 minutes or so.
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13
**Note** I have made this several more times and revised only the cooking time slightly. I found it somewhat easier to cut the squashes in half from the start. Additionally, I always test the filling to make sure the rice is fully cooked.
