Wash and brush squash, Cut each squash in half. With a small teaspoon or the tip of a vegetable peeler, hollow out the insides of each squash by removing the seeded portions of the flesh. Leave the bottom intact. Salt the inside of each squash cup.

For fillings: have handful of ground beef, washed 1 cup of rice , tomato and pepper paste, mint, ground black pepper, parsley, onion , salt in a mixing bowl

Fill the squash about 2 fingerlings below the top , (rice will expend after cooked) , and secure the filling with a piece of cut tomato or pepper .

Before you place the squash into the pot, heat oil add 2 puréed tomatoes and 1 tbs of tomato paste, stir, and add 1/3 cup of water.

Place the squash face up into the pot, boiled water mixed with 1 tbs tomato paste, pour over squash until halfway of them. , cover and cook about 40 mins. Med. heat

They are ready. Make garlic yogurt sauce . 1/2 tsp of mashed garlic mix with Indian thick yogurt. Add some salt

Pour over squash add some dry mint. Eat with spoon ! 🤓