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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
