Cut off tops of squash and gradually core. Rinse in cold water with minced garlic and mint. (Soak while preparing stuffing.)

Combine rice, ground beef, 1/4 to 1/2 cup tomatoes, salt and pepper. Parboil for 5-10 minutes with 1/4 cup water (until water begins to evaporate.) Stuff squash loosely.

Sauté minced garlic and 1-2 teaspoons mint in olive oil. Add remaining tomatoes, tomato paste and 1 cup water. Bring to a boil. Add squash and cook on low 30-45 minutes.