Preheat your oven to 180°C (350°F). Slice the yellow squash in half lengthwise and carefully scoop out the flesh, leaving a sturdy shell. Chop the flesh finely and set aside.

Heat olive oil in a large skillet over medium heat. Add chopped onions and garlic, sauté until fragrant and translucent. Next, add ground beef and cook until browned, breaking it apart for an even texture.

Mix in the chopped squash flesh, rice, allspice, cinnamon, nutmeg, salt, and pepper. Cook for a few minutes until fragrant. Add tomato paste and a splash of water, stirring well to combine. Cover and simmer until the rice is half cooked and flavors meld—about 10 minutes.

Stuff each squash shell generously with the filling. Place stuffed squash in a baking dish, add bay leaves around them, and pour in enough water to cover the bottom of the dish.

Cover with foil and bake for about 45 minutes until the squash is tender and the filling is juicy and flavorful. Finish with a squeeze of lemon juice and chopped fresh parsley for a zesty, vibrant touch.