12 sm. white squash
1 lamb bone
3/4 c. rice
1 1/4 lb. ground lamb meat
1 (8 oz.) can tomato sauce
1 tsp. allspice
1 tsp. salt
1 tbsp. salt
2 c. water

Wash squash, cut off tops and scoop out insides with special utensils. Rinse squash in mixture of 1 tablespoon salt with 2 cups water. Mix stuffing combining meat, rice, allspice, and salt and 3 tablespoons of tomato sauce. Stuff in squash loosely and push in with finger. Place lamb bone in the bottom of the pot and arrange stuffed squash in rows and layers. Pour over remaining tomato sauce and 2 cups of water and 1 tablespoon salt. Simmer on low heat for 30-35 minutes.