10 to 12 medium size yellow summer squash or zucchini
1 ½ lbs ground lamb or chuck (80/20 must have fat or they turn out dry)
1 ½ Cups rice washed and drained
1 ½ tablespoons salt
1 tsp. pepper
1 ½ tablespoons allspice
2 tablespoons cinnamon
Cool water for mixing hashwee (rice mixture)
1 28 oz canned whole tomatoes
1 8 oz can tomato sauce
1 tablespoon rendered butter

Wash squash and cut off the crook necks. Scoop out the pulp using a special tool purchased from a Middle Eastern grocery being careful not to break the skin; the other end of the squash must remain closed.

Stuffing:
Mix rice, meat and spices together. Add cool water as you mix to keep the mixture moist. Stuff squash by hand with meat filling being careful not to pack tightly (¾ full). Place filled squash in a 6-8 quart saucepan. Add chopped tomatoes, tomato sauce, 1 tablespoon rendered butter and salt to taste. Add water to cover the squash bringing to a boil then reduce to simmer slowly 1 ½ hours or until squash and rice are tender.

Note: A heatproof dinner plate can be placed on top to keep the squash in place.