Stuffed squash is a great dish year round but the summers are the perfect time to take advantage of fresh squash from local farmers markets. This dish was a restaurant favorite and like rolling grape leaves, is one that brought family members together to clean and prep the squash for stuffing. I remember many afternoons in the kitchen with my grandparents listening to stories as they carefully honed out each piece. It was a right of passage to learn to hollow out the vegetable and one I have even passed down to my daughters. Like many of other middle eastern recipes, this one is made up of ingredients that can easily be substituted to create vegan and vegetarian versions. Stuffed Squash Ingredients
- 12 pieces of squash (Yellow Summer Squash, Zuchini or Mexican Summer Squash)
- 15 oz Canned tomato paste or canned tomato sauce
- 24 oz water
- 1 teaspoon Fresh minced garlic (Tip: You can substitute granulated garlic)
- 1 teaspoon Salt
- Stuffing: Rice & Lamb Stuffing – Foundation Recipe (variation: add 1 teaspoon garlic)
- Meatless Stuffing – Foundation RecipeMakes 12 pieces
Directions: Squash prep: When selecting the squash, smaller is better. Look for ones that are blemish free and equal in size. Wash and dry the squash. Trim off the small tip at the large end of the squash where the blossom would have been, then cut off 1-2 inches of the neck where the stem was depending on the size of the squash. Measure your squash to ensure that you will not cut through the bottom when coring, leaving about a thumb’s nail difference. Be sure to hold the coring tool as straight as possible when piercing through the squash. To hollow, begin to rotate your hand around the axis of the coring tool. After a full rotation, remove the core from the squash. Continue turning the squash in your hand until sides are scraped down and squash is hollow. (Note: A serrated coring tool is best for this recipe. See video for prepping squash for Ablama and photos for technique.) 
To fill, take a cleaned out squash into your hand and begin to fill with the stuffing choice you picked. Remember to leave about half an inch from the top empty to make room for the rice to expand during the cooking process. You can also use a small piece of the neck of the squash to close off the tops so that filling does not fall out during the cooking process. 
In a sauce pot, combine the tomato sauce, salt, garlic water. Place the squash in the pot and cover. Heat on high until it boils then lower to medium. Simmer until the squash and meat are cooked through (approx. 1 – 1.5 Hours). Remember to remove the top pieces (if used) before serving. 
GREAT FOR FREEZING!