Stuffed Squash

Ingredients

• 8 medium yellow squash (about 3 pounds)
• 4 teaspoons minced garlic, divided
• 8 ounces lean ground lamb
• 1/4 cup uncooked converted rice
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh mint
• 1/4 teaspoon salt
• 3/4 teaspoon ground allspice
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground black pepper
• Cooking spray
• 1/2 cup finely chopped onion
• 2 teaspoons brown sugar
• 1 (15-ounce) can no-salt-added tomato sauce
• 1 (14.5-ounce) can petite diced tomatoes, undrained
• 8 teaspoons chopped fresh mint (optional)

Preparation

1. 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. 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. Place squash horizontally, slightly overlapping, in a 5-quart electric slow cooker coated with cooking spray.
3. 3. 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. Serve squash with sauce; sprinkle with additional mint, if desired.