Cut off the stems of the squash and trim the bottom.

Using a zucchini or an apple corer, carefully hallow out the squash and remove the inside. This step requires patience, so you don’t puncture the squash shell. Set the squash pulp aside.

In a bowl add the rinsed rice, spices, olive oil and the ground beef . mix gently to combine.

To stuff the squash: Using your hands, fill the hollow inside of each squash with the rice and meat mixture. Don’t compact the mixture inside the squash and only fill it ¾ of the way. Repeat with the remaining squash.

To make the tomato broth, heat the olive oil in a large deep pot over medium. Add the tomato paste, salt and pepper. Cook for one minute. Add the chicken broth or water, cinnamon stick and bay leaf and bring mixture to a boil.

Carefully drop the stuffed squash into the tomato broth, then lower the heat to medium and cook for 50 – 60 minutes until the squash is tender and the rice is cooked through.

Serve the stuffed squash in deep bowls with the tomato sauce on top.