Stuffed White Squash tender and juicy

1 Cut the top off the squash, remove the seeds, do the same for the squash, remove some flesh and cut it into pieces.
2/ Sauté the chopped onions and garlic, the tomatoes cut into pieces, add the rice, ground meat, bacon pieces, spinach and squash pieces, season. Simmer for a few minutes.
3/ Let cool slightly and add the eggs, mix well.
4/ Stuff the squash by pressing the filling down firmly, add Gruyère to seal the squash, put the lid on and bake at 200° for 15 minutes then at 355°F (180°C) for 30 minutes.
5/ Enjoy hot with a small salad or with a well-seasoned tomato sauce.