Lebanese Stuffed Squash - cooking recipe

Ingredients

1 doz. yellow squash (straight or crookneck)
1 clove garlic, minced
1 Tbsp. dried mint
1 Tbsp. salt
3 c. water
1 (8 oz.) can tomato sauce
1 lb. can tomatoes (undrained)
Stuffing (recipe follows)

Preparation

Preparation of Squash:
Trim stem and blossom ends of squash. Wash squash; cut necks off squash, cutting necks into 1-inch pieces.
Bulb end of squash will be stuffed.
Core bulb end of squash or use in another recipe.
Squash core more easily when they are at room temperature.
To core squash, use a vegetable/apple corer.
Try not to puncture holes in squash while coring.