Print

Kousa (Stuffed Squash) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 10 reviews

Kousa (Stuffed Squash) is a traditional Middle Eastern dish featuring Mexican squash hollowed out and stuffed with a flavorful mixture of ground beef, rice, and aromatic spices. Cooked slowly in a rich tomato and garlic broth, this comforting recipe yields tender, aromatic squash filled with savory stuffing, making it a hearty main course perfect for family dinners or special occasions.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Middle Eastern

Ingredients

Squash Preparation

  • 16 Mexican squash

Stuffing

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 pound ground beef
  • 1 teaspoon 7 Spice
  • 2 teaspoons salt, divided
  • ¼ teaspoon black pepper
  • 1 ½ cups short grain white rice

Tomato Broth

  • 3 tablespoons olive oil
  • 1 cup tomato paste
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 6 garlic cloves, pressed
  • 8 cups low sodium chicken broth
  • 1 large tomato, cut into 16 chunks

Instructions

  1. Prepare the Squash: Cut off the stalks of the Mexican squash and slice off the dried tips at the opposite end without removing too much of the squash. Carefully hollow out each squash using a knife or apple corer to remove the flesh, being careful not to puncture the outer skin. Reserve the flesh for another use if desired.
  2. Cook the Stuffing: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped onions and ground beef, seasoning with 1 teaspoon salt, 1 teaspoon 7 Spice, and ¼ teaspoon black pepper. Cook for about 7-10 minutes until the beef is browned. Stir in the uncooked rice and the remaining 1 teaspoon salt, combining well with the beef and onions.
  3. Prepare the Tomato Broth: In a large deep pot, heat 3 tablespoons olive oil over medium heat. Add the tomato paste and pressed garlic cloves, seasoning with 1 teaspoon salt and ½ teaspoon black pepper. Cook, stirring frequently, until the mixture becomes fragrant, about 1 minute. Pour in the low sodium chicken broth and bring it to a boil, then reduce heat to a simmer while you stuff the squash.
  4. Stuff the Squash: Using a small spoon or your hands, carefully fill the hollowed squash with the prepared rice and beef stuffing, leaving about ¼ inch of space at the top to allow the rice to expand during cooking. Place one tomato chunk on top of each stuffed squash to seal the opening and prevent the stuffing from falling out. If any stuffing remains, it can be cooked separately with water.
  5. Cook the Stuffed Squash: Transfer the stuffed squash to the simmering tomato broth. Bring the mixture back to a boil, then lower the heat to medium and cover the pot. Cook for 45 minutes covered. Afterward, uncover the pot, reduce the heat to low, and continue cooking for an additional 30 to 45 minutes until the squash is tender when pierced and the sauce has thickened.
  6. Serve: Serve the kousa warm, spooning some of the delicious tomato garlic sauce over the stuffed squash for a flavorful finish.

Notes

  • Be careful when hollowing out the squash to avoid puncturing and leaking during cooking.
  • The reserved squash flesh can be used in soups, stews, or sautéed as a side dish.
  • Adjust the seasoning in the stuffing and broth to taste, especially salt depending on the sodium content of your broth.
  • Short grain rice is preferred to absorb flavors and cook evenly inside the squash.
  • Leftover stuffing can be cooked separately as a rice and beef dish.
  • This dish tastes great served with a side of yogurt or a fresh salad.

Find it online: https://cheftinaskitchen.com/kousa-stuffed-squash-recipe/