Stuffed Squash Cooked In Yogurt - cooking recipe

Ingredients

1 1/2 doz. medium squash
Basic Filling (recipe follows)
lamb bones for the broth
1 egg, slightly beaten
2 qt. yogurt
1 c. broth
1 tsp. salt
1 clove garlic, crushed
1 tsp. dried mint

Preparation

Cook bones with about 6 cups water to make broth.
Wash, stem and scoop out squash, leaving sides about 1/8-inch thick.
Rinse out squash and stuff with the filling.
Place squash in pot and strain broth over them, reserving 1 cup broth for yogurt sauce. Steam for about 15 minutes.