Clean yellow neck squash. Remove crook neck and scoop out pulp (discard pulp). Wash rice (1 1/2 cups rice for 15 vegetables) until water runs clear. Add 2 teaspoons salt, pepper, 2 teaspoons cinnamon, 1 can tomato sauce and 1 pound ground chuck. Mix by hand. Stuff vegetables (squash, green peppers, potato) 3/4 full. Stand upright and put necks in. Sprinkle parsley on top. Pour 1 can tomato sauce plus 2 cans water over. On top put 1/2 cup ketchup and 2 tablespoons sugar. Bring to boil, reduce heat and simmer for 30 minutes or until tender.