Kousa (Stuffed Squash)
This authentic Kousa recipe is a popular Middle Eastern dish made with a spiced beef & rice mixture stuffed in squash and cooked in a garlicky tomato broth!
Servings: 8 servings
Equipment
Ingredients
- 16 Mexican squash
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 pound lean ground beef
- 2 teaspoons 7 Spice
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 ½ cups short grain white rice rinsed
- 2 large tomatoes cut into 16 chunks
Tomato Broth
- 2 tablespoons olive oil
- 1 (6-ounce) can tomato paste
- 6 garlic cloves minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 cups water plus more if needed
Instructions
- Cut off the stalks of the squash. Using an apple corer, carefully hollow 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 deep pot over medium heat. Add the onion and ground beef, and season with 7 Spice, salt, and pepper. Cook for 8 minutes, until the beef is browned. Add the uncooked rice and stir to combine. Transfer to a bowl and set aside.
- Using a small spoon or your hands, fill the hollowed-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 while cooking. Repeat with the remaining squash. If you have any leftover stuffing, you can cook it separately with water.
- To make the tomato broth, heat the olive oil in the pot used to cook the beef over medium heat. Add the tomato paste, garlic, salt, and pepper. Cook for 1 minute, or until the mixture becomes fragrant. Add the water and stir to combine.
- Transfer the stuffed squash to the deep pot, making sure they're almost entirely submerged in the tomato broth. Add one more cup of water if needed. Bring the mixture to a boil, then lower the heat to a simmer. Place a heatproof plate directly on top of the squash to hold them in place and cook covered for 1 hour and 15 minutes.
- Uncover and continue cooking for 15 more minutes, or until the sauce is reduced and the rice is fully cooked.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Freezing: Freeze the hallowed out kousa and store in freezer safe containers. Freeze the hashweh without cooking the rice. Or alternatively, you can freeze the cooked stuffed kousa after it's been cooled. Whatever option you choose, enjoy it within 3 months of freezing for best results. Thaw overnight in the fridge and reheat in the microwave or on the stovetop.
Nutrition
Serving: 2squash | Calories: 350kcal | Carbohydrates: 44g | Protein: 19g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 794mg | Potassium: 1358mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1192IU | Vitamin C: 72mg | Calcium: 93mg | Iron: 3mg
QR code
Scan code to view the full recipe on your phone.
