Stuffed Cretan Squash (Girit Kabağı Dolması)

First, wash the squash and peel it lengthwise in stripes (leaving alternating strips of skin, "pajama style").

Cut off the top like a lid, and thinly trim the skin off the bottom end.

Hollow out the inside with a corer or a dessert spoon (without going all the way through to the bottom).

Wash the tomatoes, peel them, and chop.

Peel and chop the onions.

Wash the herbs and chop them finely.

In a large bowl, combine all the chopped ingredients with the ground meat, olive oil, salt, and all the spices, and mix well.

Fill the squash with the mixture using a dessert spoon, and put the lids back on.

Arrange them upright in the pressure cooker.

Take the tomato we set aside and finely chopped for the sauce and put it in a bowl.

Add half a small cup of olive oil, salt, and water to it, then pour it into the pressure cooker.

Finally, drizzle olive oil over the top and close the lid of the pot.

Cook over medium-high heat until the pressure valve releases steam, then cook for 5 more minutes over low heat and remove from the heat.

Carefully remove the squash from the pot and serve.