1Wash and scrape squash lightly. Cut off both ends and scoup out pulp with a potato peeler to form a tube. Take care not to scrape too close to the skin. Sprink inside of squash with salt.
2Saute onion and meat in the oil. Add parsley, mint leaves, tomatoes, rice, cinnamon, garlic, salt and pepper. Simmer for 15 minutes.
3Allow meat mixture to cool slightly and stuff squash with meat filling and line them in a pan. Add the water and simmer for about 45 minutes.
4Drain off all the liquid into a saucepan and bring to a boil. Mix flour with the cold milk, add the eggs and lemon juice and mix well. Slowly temper the milk mixture into the hot liquid a little at a time until it is thick and creamy.
5Place squash in a serving dish and pour Avgolemon sauce over all. Serve immediately.