Stuffed squash with egg/lemon sauce has recently become one of our favorite meals.
When we all returned later in the day, we were able to enjoy it for dinner as well. The flavors stuck in my mind and when I came back to the US I had to reproduce them.
Remove the inside of about 10 gray squash with a spoon or other implement and reserve. You can substitute the squash with zucchini.
Add some of the inside, chopped, to a pound of ground beef.
Puree an onion.
Add enough warm water to almost cover the food and bring to a soft boil. Lower the heat and simmer, covered, for about an hour.