Vegetarian Stuffed Squash

Preparation

• Cored squash prepared and set aside
• Large pot

Procedure

1. Place rice, parsley, tomatoes, mint, onion, salt, pepper, lemon juice and oil in a medium-sized bowl and mix well.
2. Place 2 tablespoons olive oil in a large pot over medium heat and add diced tomato and sugar. Cook for 7 minutes while you are filling the squash, then add tomato sauce, salt and water, stir, and bring to a boil over high heat.
3. Meanwhile, hold one cored squash in your left hand, pick up some filling with your right hand and feed it through the opening, leaving ½ inch empty at the top. To make sure that the squash is well filled, hold the squash with the opening at the top, place your thumb over the opening, and shake the squash several times in a downward motion. Look through the opening to determine is it needs more filling.
4. Finish the remaining squash in the same way and gently place them inside the boiling pot. Strain the seasoned tomato sauce over it and let it cook for 5 minutes, then reduce heat to medium and cook covered for 20 minutes.
5. Uncover the pot, sprinkle mint, add garlic, and gently stir to blend. Cover and simmer for 5 more minutes or until the rice is soft, then turn off the heat and let it sit for few minutes. Transfer to a deep platter and serve.

Serve it hot or warm with fresh pita bread, green pepper and Arugula and Watercress Salad.