Stuffed Squash

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 teaspoons brown sugar 
• 14.5 ounce canned tomatoes diced undrained canned
• 1 tablespoon mint leaves fresh chopped
• 0.3 cup parsley fresh chopped
• 4 teaspoons garlic divided minced
• 0.8 teaspoon ground allspice 
• 0.8 teaspoon ground cinnamon 
• 8 ounces lamb lean
• 0.5 cup onion finely chopped
• 0.3 cup converted rice uncooked
• 0.3 teaspoon salt 
• 15 ounce no-salt-added tomato sauce canned
• 3 pounds baby squash yellow

Equipment

• bowl
• knife
• slow cooker

Directions

1. Cut off narrow neck of each squash. Insert a small paring knife into cut ends of squash. Carefully twist knife to remove pulp. (Do not pierce sides of squash.)
2. Combine 2 teaspoons garlic, lamb, and next 7 ingredients (through pepper) in a bowl. Stuff lamb mixture evenly into squash to within 1/4 inch of opening.
3. Place squash horizontally, slightly overlapping, in a 5-quart electric slow cooker coated with cooking spray.
4. Combine remaining 2 teaspoons garlic, onion, and next 3 ingredients (through tomatoes); pour over squash. Cover and cook on LOW for 6 hours or until squash is tender and filling is done.
5. Serve squash with sauce; sprinkle with additional mint, if desired.