Lebanese: Koosa (Stuffed Squash)
Source of Recipe
Barbara Dooley
List of Ingredients
24 yellow squash
1 cup uncooked rice (I always use Uncle Ben's)
3 pounds coarsely ground lean beef or lamb
Salt and pepper to taste
1/4 teaspoon cinnamon
2 cans (8 ounces each) tomato sauce
1 large can tomatoes, drained
2-3 cloves garlic
Recipe
Wash squash thoroughly. Cut off necks and reserve. Core squash, using an apple corer or the handle of an iced tea spoon to remove pulp.
Combine rice, meat, salt, pepper and cinnamon and drained tomatoes. Mix well with fingers. Use this mixture to fill squash cylinders. Fill only three-fourths of capacity to allow for expansion of stuffing.
Pack filled squash neatly in layers in a deep, heavy pot. Pour tomato sauce around squash and liquid from tomatoes. Add enough water to cover squash. Bury garlic between squash in liquid. Bring to a boil. Reduce heat and simmer, covered, until squash is tender and rice is cooked - about 45 minutes to an hour. Take squash necks and the inside of the squash and save for a squash casserole at a later time.
This is a wonderful meal for children. It gives them vegetables, meat and rice.
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