SPICY, LEBANESE LAMB-STUFFED SQUASH
Tasty stuffed acorn squash recipe with Middle Eastern flavor. Can substitute ground beef for the lamb. It takes an hour longer if cooking squash in oven instead of microwave.This has been a favorite for years. Originally published in The Family Circle Cookbook, @ 1974.
Provided by Chef Zephyr
Categories Low Protein
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cook squash in microwave or Cut a thin slice off the bottom of each squash half, if necessary, so that it will stand without wobbling. Place squash, hollow side up, in a shallow baking pan. Add 1/4 cup water, cover with foil. Bake at 400 degrees for 25-30 minutes Squash should be just tender, not soft.
- Meanwhile prepare filling. Brown lamb with olive oil in a large heavy skillet over high heat.
- Reduce heat to med. and add onions, stir fry for 5 minutes Add all remaining ingredients except rice and tomato sauce.
- Turn heat to low and let simmer 10-15 mins., until currants plump and flavors mingle.
- Mix in rice, recover and simmer for 10 minutes.
- Stir in tomato sauce and simmer uncovered for 10 minutes.
- Drain squash on paper towel and brush lightly with 1 tablespoon soft margarine. Mound filling into each hollow.Arrange squash on a cookie sheet or baking pan. Bake at 350 for 30 min or until stuffing and squash are heated through. (I usually skip the baking & just serve it up when stuffing is done).
- Can also be stuffed and refrigerated then heated for about 45 minutes.
Nutrition Facts : Calories 314.8, Fat 11.6, SaturatedFat 4.3, Cholesterol 27.6, Sodium 1973.9, Carbohydrate 45.8, Fiber 5, Sugar 7.8, Protein 10.2
LEBANESE KOOSA (STUFFED YELLOW SQUASH)
My great grandparents are from Lebanon and I am learning to make all of the wonderful recipes they have passed down through the family. As I learn, I will post and share here. The Stuffing for the squash can be used to stuff Bell Peppers, Tomato, or as the filling for cabbage or grape leaf rolls. My father lives rather close and so I use him as the taste tester. He commented that the Koosa was the most flavorful he's had in a while. Note: Unless you have about twice as many squash, or want to also stuff a bunch of green bell peppers, you may want to halve the stuffing recipe. I had a ton left over. You will need to be able to cover the squash with a bit of water in whatever pan you choose, so a deep frying pan or a shallow pot will work. Keep in mind that all the squash will need to be able to sit in the bottom of the pan, not on top of each other.
Provided by pewpew1982
Categories White Rice
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cut stems from squash and scoop out seeds. Because of the small size of the squash, you may twirl a knife in the flesh to scrape the seeds. The most effective method is to take a flat handle silver spoon and use the handle end to scrape out the seeds. You may rinse out the inside with water.
- Heat olive oil in pan over medium heat.
- Slice onion and add to hot olive oil.
- Let fry for about 3-5 minutes while you make the stuffing.
- In a large bowl, combine lamb, rice, and spices. The best method is to get in it with your hands and just smoosh and mix without any sort of utensils.
- Add cans of tomato sauce and diced tomato to the onions.
- Stuff squash with mixture. Leave about a half inch to a quarter inch of room at the end as the rice will expand. Also, do not pack too tightly as the expanding rice will break the squash.
- Add the stuffed squashes to the pan.
- Chop the garlic cloves into fine pieces and sprinkle between the squash in the pan.
- Add water to just cover the squash and let simmer over medium heat for 40 minutes.
- Squeeze a few drops fresh lemon juice over squash and sprinkle a pinch of mint.
- Allow to cook another 10 minutes or so.
- **Note** I have made this several more times and revised only the cooking time slightly. I found it somewhat easier to cut the squashes in half from the start. Additionally, I always test the filling to make sure the rice is fully cooked.
Nutrition Facts : Calories 856.5, Fat 51.8, SaturatedFat 19.2, Cholesterol 124.4, Sodium 1277.6, Carbohydrate 61.1, Fiber 7.3, Sugar 16.4, Protein 38.2
KUSA MIHSHI - STUFFED LEBANESE SQUASH / CUCUZZA / KOOSA
Kusa - AKA Lebanese Squash / Zucchini / Courgette, Cucuzza. This is a recipe for a quick & simple version of the traditional stuffed Kusa dish.
Provided by Um Safia
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350ºF.
- Hollow out each zucchini using a zucchini / apple corer or small, flexible paring knife, leaving 1/8-inch-thick walls.
- Combine lamb, rice, 1 1/4 teaspoons marjoram, 3/4 teaspoon cumin, 1/2 teaspoon mint, 1/8 teaspoon allspice, salt and cayenne in a medium bowl. Loosely stuff each zucchini with the lamb mixture. Place the stuffed zucchini in a 9-by-13-inch baking pan.
- Combine tomato sauce with the remaining 1/2 teaspoon marjoram, 1/2 teaspoon cumin, 3/4 teaspoon mint and 1/8 teaspoon allspice in a medium saucepan. Bring to a boil then pour over the zucchini. Cover the pan with foil.
- Bake, turning the zucchini halfway through cooking, until the zucchini and rice are tender and the filling reaches 165ºF on an instant-read thermometer, 40 to 50 minutes. Serve the zucchini with the sauce.
Nutrition Facts : Calories 426.6, Fat 21.9, SaturatedFat 9.1, Cholesterol 62.2, Sodium 1278.7, Carbohydrate 38.2, Fiber 7.5, Sugar 18.3, Protein 23.1
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