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By TasteGreatFoodie

Meat and Rice Stuffed Squash

Name: Meat and Rice Stuffed Squash
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Latin American, American
Ingredients: 12 Tatuma Squash (known as Mexican squash ); ½ lbs ground beef; 1 ½ cups Short grain white rice; ¼ cup olive oil; 1 medium tomato (finely chopped); 1 medium white onion (finely chopped); 1 ½ teaspoons seven spices; 1 ½ teaspoons salt; ¼ teaspoon citric acid (optional); 2 tablespoons tomato paste; ½ cup tomato paste (or 1 ½ (8oz) cans tomato paste); 1 teaspoon salt (or to taste); ½ teaspoon seven spices; 3 bouillon cubes; 2 1/2 quarts water (10 cups water)

6 steps

Prep:30minCook:1h

Lebanese style meat and rice stuffed squash also knows as kussa is perfectly seasoned and slowly simmered in tomato sauce for a hearty meal!

Updated at: Sun, 01 May 2022 08:26:36 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories2759.4 kcal (138%)

Total Fat112.2 g (160%)

Carbs357.9 g (138%)

Sugars89.5 g (99%)

Protein94.6 g (189%)

Sodium12745.5 mg (637%)

Fiber32.1 g (115%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

12tatuma squash

known as mexican squash

0.5 lbsground beef

1 ½ cupsshort grain white rice

¼ cupolive oil

1tomato

medium, finely chopped

1white onion

medium, finely chopped

1 ½ teaspoonsseven spices

1 ½ teaspoonssalt

¼ teaspooncitric acid

optional

2 tablespoonstomato paste

½ cuptomato paste

1 teaspoonsalt

or to taste

½ tsparabic seven spice

3bouillon cubes

2.5 quartswater

Instructions

Step 1

In a medium bowl mix the ground beef, rice, onions, tomatoes, olive oil, seven spices, salt, tomato paste and citric acid (optional). Place in the fridge or set aside.

Step 2

Wash your squash. Cut the stems off and toss out. cut the round brown layer on the bottom of the squash. Using a long squash corer or an apple corer, gently carve into the squash to remove all the inside flesh.

Step 3

Begin to fill the squash using your hands and pushing the mixture with your pinky finger until it has all filled up to the top. Place the squash in a large deep pot, stacking them on top of each other. Horizontally or slightly facing up, as long as they are not facing down.

Step 4

To the pot filled with squash add the tomato paste, salt, seven spices, citric acid, and bouillon cubes. Then pour 2 ½ quarts of water (10 cups).

Step 5

Bring to a boil then cover the pot with the lid slightly ajar. Place the heat on medium and allow to cook for 60 minutes. The broth should be thickened once they are cooked.

Step 6

Once they are fully cooked, allow them to cool for 15 minutes before you gently remove them from the pot. Pour the tomato brother over your kuusa (squash) and enjoy.

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