This traditional Lebanese dish features tender young summer squash (koosa) hollowed out and filled with a savory mixture of rice, ground lamb, and aromatic spices. The stuffed squash is gently simmered in a robust tomato sauce, allowing the flavors to meld beautifully. The result is a comforting, hearty meal with a perfect balance of soft vegetables and seasoned meat. Ideal for family dinners, holiday gatherings, or as a substantial main course, this recipe captures the essence of Middle Eastern home cooking. It is both visually appealing and deeply satisfying, offering a warm, rustic experience that pairs well with fresh bread or a simple side salad.
Koosa (Stuffed Squash Lebanese Dish
Description
This traditional Lebanese dish features tender young summer squash (koosa) hollowed out and filled with a savory mixture of rice, ground lamb, and aromatic spices. The stuffed squash is gently simmered in a robust tomato sauce, allowing the flavors to meld beautifully. The result is a comforting, hearty meal with a perfect balance of soft vegetables and seasoned meat. Ideal for family dinners, holiday gatherings, or as a substantial main course, this recipe captures the essence of Middle Eastern home cooking. It is both visually appealing and deeply satisfying, offering a warm, rustic experience that pairs well with fresh bread or a simple side salad.Ingredients
Directions
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Cut the stems off the koosa and scoop out the seeds and pulp to create a hollow cavity, then wash the squash thoroughly.
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In a large bowl, combine the rice, ground lamb, salt, pepper, cinnamon, and allspice to create the stuffing mixture.
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Fill the hollowed squash with the meat and rice mixture, taking care not to pack it too tightly as the rice will expand during cooking.
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Arrange the stuffed squash in a single layer in a large, heavy-bottomed pot or baking dish.
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Pour the tomato sauce and canned tomatoes over the squash, ensuring they are partially submerged.
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Add enough water to the pot to almost cover the squash, then season with additional salt and pepper to taste.
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Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 25 to 30 minutes until the squash is tender and the rice is cooked.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 89.8kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 121.3mg6%
- Total Carbohydrate 19.1g7%
- Dietary Fiber 0.9g4%
- Sugars 1.5g
- Protein 2.2g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The same stuffing mixture can be used to stuff green peppers and small eggplants for a varied plate of stuffed vegetables.
If you prefer a vegan version, omit the lamb and use only spiced rice, perhaps adding chopped nuts or pine nuts for texture and richness.
For best results, choose young, tender koosa (summer squash) which have thin skins and fewer seeds, making them easier to hollow out and cook.
Allow the dish to rest for 10 minutes after cooking before serving to help the squash hold its shape and the flavors to settle.
