Cut selected young squash (no more than 7-8 cm in diameter) across into pieces approximately 5 cm long, scoop out the seeds and some of the flesh, parboil them in salted boiling water until half-done, then fill them with stuffing prepared with meat passed through a meat grinder and mixed with boiled rice, finely diced and browned in butter onions, and salt.
Set prepared squash in tight rows in a saute pan or a pot, sprinkle with crushed breadcrumbs, drizzle with melted butter, and bake in a preheated oven.
Just before serving dress cooked squash with tomato and sour cream sauce.
To prepare sauce add meat stock to the flour sauteed in butter until lightly brown, add sour cream, lightly sauteed tomato paste, season everything with salt, mix everything well, bring the mixture to boil and strain it.
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