8 medium to large squash or zucchini
Meat stuffing from the Grape Leaves recipe
2 cups canned crushed tomatoes
½ cup tomato sauce (preferably Hunts)
½ cup water
½ teaspoon salt
¼ teaspoon pepper
With a coring tool, carefully scoop out as much of the inside of the squash without piercing through the skin. Save the inside for later use with Zuchinni Muffins.
Stuff the meat mixture into the squash. Gently press down and fill to the rim.
Arrange the squash around the bottom of a large pot, stacking them as necessary. Add the rest of the ingredients and cook over medium-high heat until it just comes to a boil. Lower the heat and simmer, partially covered for 45 minutes or until the zucchini is tender when pierced with a fork.