Kousa (Stuffed Squash)
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 45 mins
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Total Time
1 hr 30 mins
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Servings
8 servings
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Calories
444 kcal
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Course
Main Course
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Cuisine
Mediterranean, Middle Eastern, Lebanese
Kousa (Stuffed Squash)
Description
This recipe begins by preparing the Mexican squash, which are carefully cored to remove their flesh without damaging the outer shell. The filling consists of browned ground beef and onions seasoned with seven spice and salt, mixed together with uncooked rice for stuffing.
The tomato broth used for cooking contains olive oil, tomato paste, pressed garlic, salt, pepper, and chicken broth, which is brought to a simmer to gently cook the stuffed squash. The simmering in broth helps the rice cook through while absorbing rich tomato and garlic flavors.
Kousa is a traditional dish that combines tender, slightly firm squash with a hearty filling that is juicy and aromatic. The seasoning with seven spice adds a distinctive aromatic warmth, integrating Middle Eastern flavor profiles. This dish can be served as a main or part of a larger meal and benefits from the careful preparation of both squash and filling for proper texture and flavor balance.
Multiple variations exist depending on regional preference, and this recipe follows a version passed down through family. It suggests against brown rice since it requires longer cooking and emphasizes storing leftovers properly, as well as freezing options for both the stuffing and the cooked stuffed squash.
Ingredients
- 16 Mexican squash
- 1 tablespoon olive oil
- 1 onion chopped, small
- 1 pound ground beef
- 1 teaspoon 7 spice seasoning
- 2 teaspoons salt divided
- ¼ teaspoon black pepper
- 1 ½ cups long grain white rice
- 1 tomato cut into 16 chunks, large
Tomato Broth
- 3 tablespoons olive oil
- 1 cup tomato paste
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 garlic pressed, cloves
- 8 cup chicken broth low sodium
Instructions
- Cut off the stalks of the Mexican squash, then slice off the dried tips at the opposite end without removing too much of the squash.
- Using a knife or apple corer, carefully hallow out the squash and remove the flesh without puncturing the outside of the squash. You can reserve the flesh for another recipe.
- Heat the olive oil in a large pan on medium heat large. Add the onions and ground beef and season with 7 Spice, 1 teaspoon salt and pepper. Cook until the beef is browned, about 7-10 minutes. Add the uncooked rice, the remaining salt and stir to combine the ingredients.
- To make the tomato broth, heat the olive oil in a large deep pot over medium. Add the tomato paste and pressed garlic and season with salt and pepper. Cook until the mixture becomes fragrant, about 1 minute. Add the chicken broth and bring mixture to a boil. Lower heat to a simmer, while stuffing the squash.
- Using a small spoon or your hands, fill the hallowed out inside of each squash with the rice stuffing. Be sure to leave about ¼ inch of empty space at the top since the rice will expand when cooked. Then stuff a tomato chunk on top to seal the squash and prevent the stuffing from coming out when cooked. Repeat with the remaining squash. If you have any leftover stuffing, you can cook it with water.
- Transfer the stuffed squash to the deep pot and bring mixture to a boil, then lower the heat to medium and cook covered for 45 minutes. Uncover the pot, reduce the heat to low and continue cooking until the kousa is knife tender and the sauce thickens, 30-45 minutes.
- Serve the stuffed squash warm with the sauce on top.
Notes
- Variations of Kousa exist, but this recipe reflects the Lebanese version with ground beef, rice, and seven spice seasoning.
- Using brown rice is not recommended as it requires an extended cooking time of about 30 minutes longer.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- For freezing, hollowed squash can be frozen uncooked in freezer-safe containers, while the meat and rice stuffing can be frozen separately without cooking.
- You may also freeze fully cooked stuffed squash after cooling; consume within 3 months for best quality.
- Stuffing (hashweh) can be prepared up to 2 days ahead; squash can be cored and stored in the fridge several days before use.
- An apple corer or electric veggie corer is useful for hollowing the squash effectively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 50g | 17% |
| Protein | 20g | 40% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 40mg | 13% |
| Sodium | 2041mg | 85% |
| Potassium | 1782mg | 38% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
| Vitamin A | 1386IU | 28% |
| Vitamin C | 92mg | 102% |
| Calcium | 112mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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