Kousa (Stuffed Squash) Recipe

Introduction

Kousa, or stuffed squash, is a comforting Middle Eastern dish featuring tender Mexican squash filled with a flavorful mixture of ground beef, rice, and spices. Slow-cooked in a rich tomato and garlic broth, this recipe offers a satisfying meal perfect for family dinners or special occasions.

Ingredients

• 16 Mexican squash
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 pound ground beef
• 1 teaspoon 7 Spice
• 2 teaspoons salt, divided
• ¼ teaspoon black pepper
• 1½ cups short grain white rice
• 1 large tomato, cut into 16 chunks
• 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

Instructions

1. Step 1: 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.
2. Step 2: Using a knife or apple corer, carefully hollow out the squash and remove the flesh without puncturing the outside. Reserve the flesh for another use if desired.
3. Step 3: Heat 1 tablespoon olive oil in a large pan over medium heat. Add the chopped onion and ground beef. Season with 7 Spice, 1 teaspoon salt, and black pepper. Cook until the beef is browned, about 7-10 minutes. Stir in the uncooked rice and the remaining 1 teaspoon salt. Combine well.
4. Step 4: In a large deep pot, heat 3 tablespoons olive oil over medium heat. Add the tomato paste and pressed garlic, seasoning with 1 teaspoon salt and ½ teaspoon black pepper. Cook until fragrant, about 1 minute. Add the chicken broth and bring to a boil. Reduce heat to a simmer while preparing the squash.
5. Step 5: Fill each hollowed squash with the rice and beef stuffing, leaving about ¼ inch of space at the top to allow for rice expansion. Seal each stuffed squash with a tomato chunk on top to keep the filling inside.
6. Step 6: Place the stuffed squash gently into the simmering tomato broth. Bring the pot to a boil, then reduce heat to medium and cover. Cook for 45 minutes. Uncover, lower heat to low, and continue cooking until squash is tender and sauce thickens, about 30-45 minutes.
7. Step 7: Serve the kousa warm, spooning the tomato sauce over the stuffed squash.

Tips & Variations

• Use short-grain rice as it holds its shape better and absorbs flavors well.
• For a vegetarian version, substitute ground beef with cooked lentils or mushrooms.
• If Mexican squash isn’t available, small zucchini or summer squash can be used as a substitute.
• Reserve the scooped-out squash flesh to add to soups or stews for extra flavor and nutrition.
• Adjust the 7 Spice seasoning according to your preferred heat and flavor intensity.

Storage

Store leftover stuffed squash and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through, adding a splash of water or broth if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed squash ahead of time?

Yes, you can stuff the squash a few hours ahead and keep them refrigerated until ready to cook. Just bring them to room temperature before placing them in the simmering broth.

What can I do if my rice isn’t fully cooked after simmering?

If the rice is not tender after cooking time, add a little more warm broth or water to the pot, cover, and continue simmering on low heat until the rice is fully cooked.

Kousa (Stuffed Squash) Recipe

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★★★★★

5 from 93 reviews

• Author: Hugo
• Total Time: 1 hour 40 minutes
• Yield: 16 servings 1x

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Description

Kousa, or stuffed squash, is a traditional Middle Eastern dish featuring tender Mexican squash hollowed out and filled with a flavorful mixture of ground beef, rice, and aromatic spices. Simmered in a rich tomato and garlic broth, this comforting recipe offers a hearty and delicious meal perfect for family dinners or special occasions.

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Ingredients

Scale 1x2x3x

Squash

• 16 Mexican squash
• 1 large tomato (cut into 16 chunks)
• 6 garlic cloves (pressed)
• 8 cup chicken broth (low sodium)

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

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Instructions

1. Prepare the Squash: Cut off the stalks of the Mexican squash, then slice off the dried tips at the opposite end carefully without removing too much of the squash. Using a knife or apple corer, gently hollow out the squash by removing the flesh, being careful not to puncture the outside. Reserve the flesh for other uses.
2. Cook the Filling: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and ground beef, seasoning with 1 teaspoon salt, 1 teaspoon 7 Spice, and ¼ teaspoon black pepper. Cook until the beef is browned, about 7-10 minutes. Then add the uncooked rice and remaining 1 teaspoon salt, stirring to combine all ingredients thoroughly.
3. Make the Tomato Broth: In a large deep pot, heat 3 tablespoons olive oil over medium heat. Add the tomato paste, pressed garlic, 1 teaspoon salt, and ½ teaspoon black pepper. Cook until fragrant, about 1 minute. Pour in the low sodium chicken broth and bring the mixture to a boil. Reduce heat to a simmer.
4. Stuff the Squash: Using a small spoon or your hands, fill each hollowed squash with the rice and beef stuffing, leaving about ¼ inch of space at the top to allow the rice to expand during cooking. Place a chunk of tomato on top of the stuffing to seal the squash and prevent the filling from falling out. Repeat with all squash. If stuffing remains, cook it separately with water.
5. Cook the Stuffed Squash: Gently transfer the stuffed squash into the simmering tomato broth. Bring the mixture to a boil again, then reduce heat to medium and cover. Cook for 45 minutes. Uncover the pot, lower heat to low, and simmer an additional 30-45 minutes until the squash is fork tender and the sauce thickens.
6. Serve: Serve the kousa warm with the flavorful tomato sauce spooned over the top.

Notes

• Be careful when hollowing out the squash to avoid puncturing the skin.
• Short grain rice is preferable for the stuffing as it absorbs moisture well and becomes tender.
• If you prefer, you can substitute ground lamb for ground beef for a richer flavor.
• The 7 Spice blend is a Middle Eastern spice mix; you can find it in specialty stores or substitute with a blend of cinnamon, allspice, black pepper, and nutmeg.
• Leftover stuffing can be cooked separately as a side dish.
• Adjust the salt in the recipe according to the sodium content of your chicken broth.

• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Middle Eastern

Keywords: Kousa, Stuffed Squash, Middle Eastern recipe, ground beef, rice stuffing, tomato broth, traditional dish