In a medium bowl mix the ground beef, rice, onions, tomatoes, olive oil, seven spices, salt, tomato paste and citric acid (optional). Place in the fridge or set aside.
Wash your squash. Cut the stems off and toss out. cut the round brown layer on the bottom of the squash. Using a long squash corer or an apple corer, gently carve into the squash to remove all the inside flesh.
Begin to fill the squash using your hands and pushing the mixture with your pinky finger until it has all filled up to the top. Place the squash in a large deep pot, stacking them on top of each other. Horizontally or slightly facing up, as long as they are not facing down.
To the pot filled with squash add the tomato paste, salt, seven spices, citric acid, and bouillon cubes. Then pour 2 ½ quarts of water (10 cups).
Bring to a boil then cover the pot with the lid slightly ajar. Place the heat on medium and allow to cook for 60 minutes. The broth should be thickened once they are cooked.
Once they are fully cooked, allow them to cool for 15 minutes before you gently remove them from the pot. Pour the tomato brother over your kuusa (squash) and enjoy.