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A number of finely arranged squash drizzled with favorable seasonings and spices is not just a dish to enjoy. It is also a full meal cooked with a tasty tomato sauce.

Kousa Mahshi (Stuffed Squash)

Fatimah
Soft, tender grey squash stuffed with a filling of rice, diced tomatoes and spices is a perfect dish for a vegan choice. It is a complete healthy meal that satisfies a hungry mouth and stomach.
5 from 4 votes
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Prep Time 30 minutes
Cook Time 50 minutes
Course Dinner, Lunch, Main Course
Cuisine Lebanese, Mediterranean
Servings 8

Ingredients
  

  • 10 Mexican squashes Grey squash / zucchini/ Lebanese zucchini
  • 1¾ cups Calrose rice
  • ½ cup 80/20 beef
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon 7 spices
  • 1 teaspoon salt
  • 1½ teaspoons dried mint divided between the filling and the sauce
  • 6 cloves garlic
  • 1 small onion
  • 1½ small Roma tomatos
  • ¼ cup olive oil divided between filling and sauce
  • 2 cans tomato sauce
  • 1 teaspoon bullion powder
  • ½ teaspoon coriander powder
  • ¼ teaspoon black pepper

Instructions
 

  • Wash the zucchinis and tomatoes and let them dry.
  • Wash the rice and soak it for 15 minutes.
  • Core the zucchini, and cut the tomatoes into small pieces.
  • In a large mixing bowl, mix the diced tomatoes and minced garlic with the rice and spices.
  • Add olive oil, and blend them well.
  • Start stuffing them as much as possible but also leave ¼ inch of space by the opening.
  • Place them in a pot and lay them down.
  • Add water just enough to cover and then add the tomato sauce.
  • Add dried mint, olive oil, and salt, and mix.
  • Put the pot on medium to high heat until it boils. At this point, reduce to medium-low heat, and cover.
  • Let it simmer on a low bubble for 30-45 minutes. Once cooked, adjust for saltiness.
  • For the instant pot, just cook them the same way on high pressure for 10 minutes.

Notes

  • While stuffing the cored zucchinis, leave about an inch free at the top so that the squash would not explode and the stuffing would not come out.
  • You can cook any leftover filling in the same way that you cook rice.
  • After filling the zucchinis with the stuffing, you can leave them open or close them with their tops or vine leaves.
  • It's common for Middle Easterners to cook stuffed squash in yogurt (laban). Just replace the tomato sauce with plain yogurt.
Keyword Eastern, Falasteenie, Meal, Palestinian, Recipe, Traditional
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