6 lg. crooked neck squash
1 lb. ground round
1/2 c. rice (minute, 15 minute, whatever), raw, Do Not Cook
1 sm. onion, diced
Seasonings (salt, pepper, dash of allspice, dash of garlic salt)
1 (12 oz.) can tomato juice
1 sm. can stewed tomatoes (crush up in juice)

Cut off heads of squash and core out inside with baby spoon so as not to break sides of squash. Put aside.

Crumble ground meat in skillet with minced onions and seasonings and brown, add rice to this mixture. Put in colander and drain grease off and pat as much off as possible with paper towel.

Stuff squash with meat/rice mixture and place in deep pan with squash standing up as much as possible. Pour stewed tomatoes and tomato juice with 1 cup water over squash and cook (bring to boil then turn back to simmer) for about 1 1/2 hours. Serve.