Stuffed Summer Squash in Tomato Sauce

From the garden

• 2 lb summer squash (zucchini or yellow), halved lengthwise, seeds and some flesh scooped out · 6 to 8 medium squash; chop the scooped flesh and save it for the filling
• 1 large onion, finely chopped, divided
• 4 cloves garlic, minced, divided
• ½ cup flat-leaf parsley, chopped

From the pantry

• 1½ lb ground pork
• ½ cup long-grain rice, rinsed, uncooked
• 1 egg
• 2 tsp smoked paprika · sweet Hungarian paprika if you have it
• 1 can crushed tomatoes · 28-ounce can
• 2 tbsp tomato paste
• 1 cup chicken stock
• 3 tbsp olive oil
• ½ cup sour cream (optional) · for serving
• salt · to taste
• black pepper

1. Halve the squash lengthwise and scoop out the seedy centers with a teaspoon, leaving a 1/3-inch wall so the boats hold their shape. Chop the scooped flesh. Sprinkle the insides of the boats with salt and set them cut side down on a towel while you make the filling.
2. Heat 1 tablespoon of the oil in a skillet over medium and cook half the onion with the chopped squash flesh 5 minutes, until soft and the liquid has cooked off. Add half the garlic for 30 seconds, then cool slightly. In a bowl, mix the ground pork with the cooked onion mixture, the rinsed rice, egg, parsley, 1 teaspoon of the paprika, 1 1/2 teaspoons salt, and plenty of pepper. Mix with your hands until it just holds together; do not overwork.
3. Fill each squash half with a generous mound of the pork mixture, packing it lightly; the rice will swell, so leave the tops rounded rather than pressed flat.
4. Make the sauce in a wide, lidded pan or Dutch oven big enough to hold the squash in one snug layer. Warm the remaining 2 tablespoons oil over medium, cook the rest of the onion 5 minutes until soft, add the remaining garlic, the tomato paste, and the remaining 1 teaspoon paprika and stir 1 minute. Pour in the crushed tomatoes and stock, season with salt and pepper, and bring to a simmer.
5. Lay the stuffed squash filling side up in the sauce. Cover and simmer gently 40–45 minutes, spooning sauce over the tops once or twice, until the squash is tender when pierced, the rice is cooked through, and the filling reads 160°F in the center. If the sauce gets thick, loosen with a splash of water.
6. Let stand 5 minutes. Serve two boats per person with sauce spooned around and a dollop of sour cream if you like, with bread or mashed potatoes.