Persian-Style Stuffed Green Squash (Kadoo-ye Daroon Por)

Wash the squash thoroughly and trim the ends without peeling. Place them in a pot with a small glass of water and 1 tablespoon salt. Cover and cook over low heat until slightly tender but still firm enough to hold their shape. Drain and let cool.

Heat 1 tablespoon oil in a frying pan over medium heat. Sauté the grated onion until soft and translucent.

Add the ground meat and cook, stirring gently, until lightly browned.

Stir in the tomato paste, salt, and black pepper. Continue cooking until the mixture becomes fragrant and the oil is absorbed.

Using a thin spoon, carefully hollow out each squash lengthwise, leaving the walls intact. Fill each squash about two-thirds full with the meat mixture, then top with stretchy cheese.

Grease an ovenproof baking dish with 2 tablespoons oil. Pour in the tomato juice and arrange the stuffed squash neatly in the dish.

Bake on the middle rack of a preheated 350°F (175°C) oven until the cheese is fully melted and the tops are lightly golden. Serve warm.