The variety of squash used in the Middle East is a very light green and is sweeter tasting than our zucchini. However, small to medium zucchini may be substituted. Place rice and water in a small saucepan. Bring to a boil. Reduce heat and simmer 5 to 7 minutes, until water is absorbed. Transfer to a medium bowl and let it cool slightly. Mix in meat, salt, pepper and BA H A R A TMIDDLE EASTERN BLEND. Set aside. Rinse zucchini well. If they are longer than 7 or 8 inches, cut them in half. With a vegetable reamer*, core out the inside of the zucchini, leaving a 1/8 inch to 1/4 inch shell. If you wish, you can set the cored out pulp aside to prepare the vegetable side dish below**. Use your fingers to push the filling into the zucchini, a little at a time, filling to within 1/2 inch of the opening. Do not pack the filling too tightly, or there will not be room for the rice to expand as it cooks. Lay the stuffed zucchini snugly side by side in a 4 to 6 quart pot, stacking in two layers as needed. Pour the can of crushed tomatoes on top. Sprinkle with the 1 tsp salt and the 1/2 tsp BA H A R A TMIDDLE EASTERN BLEND. Add water to almost cover the zucchini and place a plate on top. Bring to a boil. Reduce heat and simmer, covered, for about 40 minutes or until the zucchini and rice are tender. Uncover and raise the heat to medium. Cook for 10 to 15 minutes to evaporate some of the liquid, making a nice thick sauce. 102 * A vegetable reamer is a long, narrow tool that is used to core out squash and other vegetables. The vegetables are then stuffed with various rice mixtures and cooked in sauces. Vegetable reamers are available at most Middle Eastern grocery stores. ** For a delicious vegetable side dish, sprinkle the zucchini pulp with All Good SPICE and BA H A R A TMIDDLE EASTERN BLEND and sauté it with diced onions and olive oil. If you have any of the meat and rice filling mixture left, add it to the pan after the pulp is cooked. Steam it for about 10 min- utes until the rice is tender.