Cut stem off, trim bottom slightly. Core out the inside of squash till sn 1/8 of inch thin walls. Be careful not to puncture outside.

Using a fork, stuff squash with meat and rice mixture. Donot pack in tightly so there is room for expantion.

Place in large pot with enough room for liquid to cover squash. Open cans of tomatoes, crush tomatoes in blender or an emersion stick blender. Pour over squash, Pour in 1can of water. 1tablespoon powdered garlic salt, 2 tablespoon dried mint, or fresh mint chopped small, palm size. teaspoon pepper.
cover, heat squash to boil, then turn temp. Down to a medium low cook, I place a sandwich plate unpside down on top of squash to stabilize the squash from moving around while cooking.

If you have filling left over, we take a piece of foil rectangle around 8" wide. Spread it in the center. Fold up sides to center to pinch together to seal. Seal each end. Using fork tongs to punch small holes on both sides to allow liquid to get inside the packets so the rice can absorb it.

Cook for 30 -45mins. Check to see if rice is cooked after 30min., Remove one of the squash to see if rice is cooked and squash is soft to the touch, As not to over cook the squash. Make sure liquid is not boiling while cooking.. let squash sit for 30 mins. To set. When eating slice downn squash and drizzle liquid over squash and filling. Can also be eaten with syrian bread. Greek yogurt on the side and tabbouli.