Lebanese Koosa Stuffed Yellow Squash
Delight in the comforting flavors of Lebanese cuisine with this recipe for Lebanese Koosa Stuffed Yellow Squash. Tender yellow squash is hollowed out and packed with an aromatic stuffing of seasoned ground beef or lamb, rice, tomatoes, and a medley of warm spices like allspice and cinnamon. Simmered gently in a rich, tomato-infused broth, the squash turns irresistibly tender while soaking up the robust flavors of the stuffing and sauce. This hearty, one-pot dish strikes the perfect balance of savory and satisfying, making it an ideal choice for a flavorful family dinner. Serve it warm with a dollop of creamy yogurt or a crisp side salad for an authentic Middle Eastern meal that’s as wholesome as it is delicious. Explore this easy-to-follow recipe for a delightful taste of Lebanon!
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Recipe Information
Ingredients
- 8 medium (about 6 inches long) Yellow squash
- 0.5 lb Ground beef or lamb
- 0.5 cup White or medium-grain rice
- 3 medium, finely diced Tomatoes
- 2 tbsp Tomato paste
- 3 cloves, minced Garlic
- 1 tsp Allspice
- 0.5 tsp Ground cinnamon
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup chopped Fresh parsley
- 4 cups Chicken or vegetable broth
- 2 tbsp Olive oil
Instructions
Wash the yellow squash thoroughly and trim off the tops. Hollow out the insides carefully using a corer or small spoon, leaving about a 1/4-inch thick shell. Be sure not to pierce the squash while coring.
In a medium bowl, combine the ground beef or lamb, rice, diced tomatoes, minced garlic, allspice, cinnamon, 1/2 tsp salt, 1/4 tsp black pepper, and fresh parsley. Mix well until the stuffing ingredients are evenly combined.
Stuff each hollowed squash with the meat and rice mixture, leaving about 1/2 inch of space at the top to allow the rice to expand during cooking.
In a large pot, heat the olive oil over medium heat. Add the tomato paste and stir until fragrant, about 2 minutes.
Pour in the chicken or vegetable broth and bring to a boil. Season the broth with the remaining 1/2 tsp of salt and 1/4 tsp of black pepper.
Carefully place the stuffed squash into the pot, arranging them in a single layer. If needed, stack them gently to fit all the squash.
Reduce the heat to low, cover the pot, and simmer for 50-60 minutes, or until the squash is tender and the rice is fully cooked. Check occasionally to ensure the broth is not boiling too rapidly and adjust the heat if needed.
Once cooked, carefully remove the stuffed squash from the pot and transfer to a serving platter. Drizzle some of the broth over the squash for added flavor.
Serve warm with a side of yogurt or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 6045 mg | 263% | |
| Total Carbohydrate | 113.0 g | 41% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 55.3 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 490 mg | 38% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 5197 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
