Stuffed Squash

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Stuffed Small Squash
Koosa Mihsheh
Serves 4-6
12 Middle Eastern green squash (or small zucchini)
1 ½ lb ground beef
2 cups Egyptian rice
1 can 24 oz diced tomatoes
1 can tomato sauce 8 oz, (for a thicker sauce, use canned crushed tomatoes)
Salt and pepper
Dash of cinnamon
Dash of nutmeg
1 onion, thinly sliced
1 Tbsp olive oil
¼ cup freshly chopped flat-leaf parsley
¼ tsp mashed garlic
1 to 1 ½ cups water
Crushed dried mint to sprinkle over top
½ cup fresh lemon juice (optional)

1. Rinse rice and allow to soak in cool water. Meanwhile, wash squash, scrubbing the outside under cold water. Cut off tops. Core out the inside pulp leaving almost a paper-thin shell. You are best doing this with the special tool found in many Middle Eastern shops. Work carefully so as to not puncture the squash. Reserve pulp to cook later. Hollow out each squash over a medium saucepot, so as to allow the pulp to fall into the pot and cook this over medium heat with a little olive oil, salt, pepper, and some crushed garlic or finely chopped onion. It is a nice side dish for the finished squash.

2. In a large bowl, mix together using a large fork, the meat, drained rice, ½ cup of the diced tomatoes, salt, pepper, nutmeg and cinnamon. Add some of the chopped parsley for a fresh flavor. Prepare a large saucepot by lining it with about 1 Tbsp olive oil. Then layer sliced onion with 1 cup of the diced tomatoes and chopped parsley.

3. Loosely stuff squash with meat and rice mixture, leaving about ½ inch of space at the top to allow rice to expand. Place one layer of filled squash over the onions in the pot. Sprinkle with a little salt. Alternate a second layer of squash and sprinkle with salt. Repeat until all are done.

4. In a large bowl, mix together the remaining tomatoes, tomato sauce, water and garlic. Add this to the squash. Sprinkle with mint over the top. Bring to a gentle boil over high heat. Then reduce heat and cook, covered, on low for about 35-40 minutes, until tender and rice is cooked. If desired, add the lemon juice during the last 10 minutes for a tangy sauce. This is excellent prepared with Middle Eastern stuffed grape leaves at the same time. If you like, serve with the cooked squash pulp on the side. Enjoy!