In this flavorful Lebanese Stuffed Kousa Squash, kousa is stuffed with a hearty meat and rice mixture and simmered in a flavorful tomato broth until tender.
Late summer is one of my favorite times of the year for one very simple reason: the farmer’s market is finally overflowing with juicy, ripe produce of every color of the rainbow. One of my favorite dishes is kousa, also known as Lebanese squash, a summer squash found right next to the zucchini. While I enjoy kousa (or koosa and cousa) in many ways, today I’m sharing my Lebanese Stuffed Kousa Squash recipe that I’m sure you’ll enjoy.
Ingredients
- Kousa: Arabic for zucchini, it’s a summer squash with a light green skin that’s slightly sweet and nutty in flavor.
- tomato juice: Slightly sweet and tart flavor that both cooks the squash and makes a delicious sauce.
- ground beef: I like to use beef tenderloin, but you can use ground beef or even ground lamb.
- long grain rice: As it cooks, absorbs the juice and surrounding flavor and adds texture to the filling.
- Garlic: It’s a staple in my kitchen and has a sweet, nutty, slightly buttery flavor when cooked.
- Dried mint: Sweet and woody, it gives a different depth of flavor than fresh mint.
- lemon juice: Light, sour taste that gives balance to the dish.
How to Make Lebanese Stuffed Kousa Squash
Start your Lebanese Stuffed Kousa Squash by making the filling by placing your ground beef in a large bowl.
Then add the uncooked rice and freshly grate half the garlic cloves with a grater.
Finish with half the dried mint and season with some kosher salt and black pepper.
The meat mixture is best mixed with your hands, so don’t be afraid to get your hands dirty.
To prepare your squash for stuffing, first wash and dry it, then cut off any tops.
Then scoop out the inside with a zucchini cutter. Be careful not to puncture the bottom or sides. Alternatively, using an apple corer is a good trick to remove the center of the squash.
Next, take the meat and rice filling and slide it into the squash. Leave about 1 1/2 inches at the top for the rice to cook and expand.
Then, in a large saucepan over medium-high heat, pour in the tomato juice.
Then grate in the remaining garlic.
And add the rest of the dried mint.
Once the tomato juice is boiling, carefully add the stuffed kousa squash and lemon juice.
You can also add leftover meat filling to the pot as small meatballs. Once everything is added to the pot, bring it to a boil again, then reduce the heat and let it simmer for about 35 minutes.
Once the rice is fully cooked (the meatballs are great for testing), remove from the pot along with some of the tomato sauce. Garnish with fresh herbs (like parsley) or spices and enjoy!
frequently asked Questions
How do you freeze Kousa?
This recipe is freezer-safe, but be sure to fully cook the kousa before freezing. The kousa should keep in the freezer in an airtight container for up to three months. To reheat, simply place them in the fridge for 24 hours to thaw, then reheat in a pan.
Where can you find Kousa squash?
It’s usually available at your local farmer’s market. I usually find it alongside yellow squash and zucchini. You can also find it in some grocery stores.
How do you core a pumpkin without a corer?
You can try a small, thin knife, a grapefruit spoon, or a potato peeler (the long, scoop-shaped, thin variety).
More Lebanese Recipes
Have you tried this recipe and did you like it? Next time you do it, take a picture and share it on your social networks! Tag @thelemonbowl and #thelemonbowl so we can admire and share your food.
Lebanese Stuffed Kousa Squash has always been one of my favorites and once you try it I hope it becomes one of your favorites too.
Your fork is waiting.
Lebanese Stuffed Kousa Squash
In this traditional Lebanese dish, kousa is stuffed with a hearty meat and rice mixture and simmered in a flavorful tomato broth until tender.
Servings:
- 8th kousas (small/medium)
- 20 ounces tomato juice (or tomato paste mixed with water)
- 1 Pound ground sirloin
- ½ Cup uncooked white long grain rice (flushed)
- 1 teaspoon Salt
- ½ teaspoon pepper
- 6 cloves Garlic (grated)
- 2 tablespoon dried mint
- 2 tablespoon freshly squeezed lemon juice
- Natural yoghurt to serve (Optional)
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To hollow out the kousa, cut off the top and use a zucchini to slowly remove the inside of the squash. Be careful not to poke through the bottom or sides. Once the squash is hollowed out, set it aside.
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In a medium bowl, combine beef, rinsed uncooked rice, salt and pepper. Add half the garlic (3 cloves grated) and half the mint (1 tablespoon) to the meat mixture and toss to combine.
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Before you start stuffing the squash, add the tomato juice or tomato paste and water mixture to a large saucepan and heat over medium-high until boiling.
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While the tomato juice is heating, start stuffing the kousa. Be sure to leave about 1.5″ at the top to allow them to expand. If you have leftover meat mixture, simply roll into small meatballs and add to the tomato broth.
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When the tomato juice boils, add the remaining mint (1 tablespoon) and garlic (3 cloves grated) and the lemon juice.
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If you used tomato paste/water, add salt and pepper to the broth to taste.
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Carefully add the stuffed kousa. Bring to a boil, then turn to low and simmer for 35 minutes. The meatballs are the perfect way to see if the rice is done.
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Serve in a bowl with plain yoghurt as a side.
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Portion: 1to squeezeCalories: 429kcalCarbohydrates: 39GProtein: 29GFat: 19GSaturated Fatty Acids: 7GCholesterol: 77mgSodium: 706mgPotassium: 1742mgFiber: 5GSugar: 15GVitamin A: 1506IUVitamin C: 98mgCalcium: 120mgIron: 5mg
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