1 doz. medium-sized green or yellow squash
1 c. rice
1 1/2 lbs. coarsely ground or diced lamb (lean & fat)
2 tbsp. salt
Pepper, cinnamon & allspice to taste
2 sm. cans tomato sauce
2 (No. 2) cans tomatoes
Water

Cut stems and scoop out seeds of squash and wash.

STUFFING: Mix washed rice, add lamb and spices together. Stuff squash with mixture, do not pack tightly. Arrange in saucepan. Add tomatoes, tomato sauce, salt and pepper over squash. Add enough water to cover, bring to boil, then reduce to medium low heat and cook for 25 minutes.

VARIATIONS: The same stuffing may be used for green tomatoes, green peppers and small eggplants unpeeled and scoop out centers.