1 lg. bunch chopped parsley
1/2 can tomato paste
1 c. walnuts
1/2 c. pine nuts
1/2 c. oil
3-4 handfuls of squash insides (squeezed hard)
1 can chick peas, skinned and split
2-3 chopped onions

Add salt, pepper and allspice to taste and mix together. Stuff squash tightly and add small piece of squash to cover top of stuffing. Stand up in pan. Add 1 can tomato paste, water to cover, and salt and garlic to taste. Bring to a boil, then lower heat and let simmer for 45 minutes. Add mint and lemon.