Lebanese Koosa (stuffed Yellow Squash)

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 7 -8 yellow squash (koosa)
• 1 cup rice (basmati preferred, rice will work)
• 1 1/2 lbs ground lamb
• 1 (15 ounce) can tomato sauce
• 1 (14 1/2 ounce) can diced tomatoes
• 2 garlic cloves
• 1/2 onion (yellow is milder, has more bite)
• pepper
• 1/2 teaspoon allspice
• lemon juice
• 1 pinch mint
• 1 teaspoon salt
• 3 tablespoons olive oil
• water

Recipe

• 1 cut stems from squash and scoop out seeds. because of the small size of the squash, you may twirl a knife in the flesh to scrape the seeds. the most effective method is to take a flat handle silver spoon and use the handle end to scrape out the seeds. you may rinse out the inside with water.
• 2 heat olive oil in pan over medium heat.
• 3 slice onion and add to hot olive oil.
• 4 let fry for about 3-5 minutes while you make the stuffing.
• 5 in a large bowl, combine lamb, rice, and spices. the best method is to get in it with your hands and just smoosh and mix without any sort of utensils.
• 6 add cans of tomato sauce and diced tomato to the onions.
• 7 stuff squash with mixture. leave about a half inch to a quarter inch of room at the end as the rice will expand. also, do not pack too tightly as the expanding rice will break the squash.
• 8 add the stuffed squashes to the pan.
• 9 chop the garlic cloves into fine pieces and sprinkle between the squash in the pan.
• 10 add water to just cover the squash and let simmer over medium heat for 40 minutes.
• 11 squeeze a few drops fresh lemon juice over squash and sprinkle a pinch of mint.
• 12 allow to cook another 10 minutes or so.
• 13 **note** i have made this several more times and revised only the cooking time slightly. i found it somewhat easier to cut the squashes in half from the start. additionally, i always test the filling to make sure the rice is fully cooked.