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.
In a small bowl mix 1 cup of warm water with off the ingredients for the broth mix. Pour on top of the squash. Then add in the remaining 9-10 cups of water. Bring to a boil then leave the heat on medium high for about 45 minutes.
Once they are fully cooked, allow them to cool for 15 minutes before you gently remove them from the pot.