Lebanese stuffed squash/zucchini

• 2 kg medium sized squash/zucchini
• 450 grams ground lean meat, uncooked
• 1 cup short grain rice, uncooked
• 1 medium tomato, grated to take off skin
• 1 medium tomato, finely diced
• 2 tsp salt, pepper, and allspice
• 2 clove medium sized garlic, grated
• 2 tbsp Mint, finely chopped
• 1 medium lemon, juiced
• 2 tsp vegetable oil
• 1 Water, enough to completely cover squash.
• 2 tbsp tomato paste
• 2 clove Garlic, grated
• 1 salt/pepper
• 2 tbsp lemon juice

1. Clean squash and use the special utensil to core it out.
2. This tool can be found in middle eastern shops.
3. Mix rice, meat, grated tomato, chopped tomato, lemon juice, oil, garlic, mint, and spices.
4. Stuff squash 3/4 full and tap squash on palm of hand slightly to bring down stuffing.
5. It should not be tightly packed,keep in mind rice will soak up liquid and puff.
6. Rice should NOT reach the top of squash, leave about an inch empty.
7. Lay stuffed squash in a layer in pot.
8. Keep layering them flat until they are all in the pot.
9. Add water, enough to submerge the squash.
10. Add the tomato paste, salt/pepper, lemon juice and grated garlic.
11. These flavors mirror the flavors in the squash.
12. Cover squash with a large round glass plate and top it with a kettle filled with water.
13. This may look funny, but it will ensure they are fully submerged and will complete cooking the rice inside all at the same time.
14. On high heat, let come to a rolling boil, bring heat down to medium and cook for 1 hour.
15. After 1 hour, take kettle and plate off and cover with lid for 15 more min.
16. Take one out, poke it with a fork, it should be tender.
17. Cut it up, rice should be soft.
18. Serve with some of the sauce on top.
19. Enjoy.

zucchini, ground lean meat, short grain rice, tomato, tomato, salt, garlic, lemon, vegetable oil, water, tomato, clove garlic, salt, lemon juice

Taken from cookpad.com/us/recipes/346995-lebanese-stuffed-squashzucchini (may not work)