10-12 sm. white squash
1 qt. prepared laban yogurt
1 qt. water
2-3 tbsp. flour
2-3 tbsp. dried mint
2-3 pats of butter
2 cloves garlic
1 tsp. salt

STUFFING:

12 tbsp. rice, washed
1 1/2 to 2 lb. ground lamb or lean beef
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. allspice
1 tbsp. lemon juice

Wash the squash in cold water. Cut off tops and hollow and scoop out with special utensil. Make stuffing mixture, mixing meat and spices. Stuff squash. Prepare yogurt sauce. Put yogurt through a strainer with flour added. Stir thoroughly until flour is dissolved completely in yogurt. Place mixture over low heat and stir constantly to prevent sticking or scorching. When yogurt comes to a boil add a quart of water. Continue to stir and raise heat. Add lemon juice. When mixture boils, add stuffed squash and cook until tender and stuffing is cooked, about 30-40 minutes. Add dry mint and a pat of butter. N.B. cornstarch can be used instead of flour and also 1 beaten egg white if desired.