Kosa Mahshi (Stuffed Squash)

16 cored green squash/zucchini
16 oz ground beef, lean
1 cup white rice, medium grain
4 tbsp Extra Virgin Olive Oil
1 cup, chopped onions, raw
1 cup chopped fresh parsley
1.5 tsp salt
1 tsp pepper, black
1.5 tsp ground cumin
1 tsp Allspice or curry powder
0.5 tsp turmeric powder
1 tsp garlic powder
1 cup tomato sauce

The right type of squash/zucchini for this dish can usually be found at Asian grocery markets. Green zucchini that's in regular grocery stores may be used as an alternative, but it's harder to core and taste a bit different.

Cooking Instructions:

Cut off stem ends of squash, then core squash with corer. Rinse and set aside.

Mix stuffing ingredients: all remaining ingredients except tomato sauce.

Stuff each squash halfway, allowing room for rice to expand. Arrange tightly in a large saucepan, then place inverted plate on top. Add tomato sauce and enough water to cover plate. Bring to boil. Cover saucepan, then cook over medium heat for 1 hour. Serve hot.


Serving Size: 8 servings of 2 squash each

Number of Servings: 8

Recipe submitted by SparkPeople user KALIMAH14.