Description
Discover how to make delicious Authentic Lebanese Stuffed Yellow Squash with this easy recipe. Learn the traditional flavors and techniques today!
Ingredients
- 6 medium summer squash (about 900g), or kousa squash
- 1 lb (450g) lean ground beef or lamb
- 1 1/4 cups (300g) long grain white rice
- 15 oz (425g) canned tomato sauce (add another 8 oz can for thicker sauce – optional)
- 2 tsp (10 ml) salt
- 3/4 tsp (4 ml) ground black pepper
- 1/2 tsp (3 ml) ground cinnamon
- 3-4 cups (720-960ml) water (or just until it covers the squash)
Instructions
- Rinse the squash thoroughly and trim off the stems as shown in the image.
- Using a coring tool, hollow out the squash, ensuring a thin layer remains intact. Aim to remove as much from the body and neck as possible.
- In a large bowl, combine the raw ground beef, rice, seasonings, and 4 tablespoons of tomato sauce, mixing everything until well blended.
- Gently fill each squash with the beef mixture up to the top, taking care not to pack it too tightly to avoid making the meat dense and the rice crunchy.
- Arrange the filled squash horizontally in a large pot or Dutch oven, then pour the remaining tomato sauce over them. You can add an extra 8-ounce can of tomato sauce if you prefer a thicker consistency.
- Pour in 3 cups of water or just enough to cover the squash.
- Cook the squash on medium heat for 45 to 60 minutes, until the squash is soft and the rice is fully cooked.
- Serve the cooked squash with a spoonful of plain yogurt or Labneh on the side.
Notes
- Hollow out the squash evenly for consistent cooking and balanced flavors.
- Avoid packing the beef mixture tightly to prevent dense texture and crunchy rice.
- Adjust tomato sauce quantity for desired consistency; serve with yogurt for a creamy contrast.