Calabacines Rellenos (Stuffed Squash)

• 4 small squash (try zucchini)
• 1/2 medium onion, minced
• 1 tablespoon olive oil
• 1/2 lb ground lamb
• 3 slices bacon, diced
• salt
• fresh ground black pepper
• 1 teaspoon tomato paste
• 1/2 teaspoon sugar
• 1 teaspoon garlic, minced
• 1 tablespoon water
• 1 tomatoes, chopped
• 1/4 cup plain yogurt
• 12 mint leaves, minced
• 2 ounces parmesan cheese
• 1 teaspoon flat leaf parsley, minced

1. Preheat oven to 400 degrees.
2. Cut both ends of the squash. Cook squash in salted boiling water for 5 minutes. Drain and set aside until cool enough to handle.
3. Cut squash in half lengthwise and, using a spoon, remove the seeds.
4. Saute onion in olive oil until soft. Add lamb, bacon, salt, pepper and mix well. Add the tomato paste, sugar, garlic and water.
5. Cook until the meat has cooked through, using a spoon to break it apart.
6. Add the tomato, yogurt and mint. Mix well.
7. Place squash in a baking pan and fill each one with the meat mixture. Sprinkle each with the parmesan cheese and some pepper.
8. Bake until the cheese is melted, about 10 minutes.
9. Sprinle each squash with the chopped parsley and serve.

zucchini, onion, olive oil, ground lamb, bacon, salt, fresh ground black pepper, tomato paste, sugar, garlic, water, tomatoes, plain yogurt, mint, parmesan cheese, flat leaf parsley

Taken from www.food.com/recipe/calabacines-rellenos-stuffed-squash-483303 (may not work)