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By TasteGreatFoodie

Meat and Rice Stuffed Squash

Name: Meat and Rice Stuffed Squash
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Latin American, American
Ingredients: 12 Tatuma Squash (known as Mexican squash ); ½ lbs ground beef; 1 ½ cups long grain white rice; 3 tablespoons olive oil; 1 medium tomato (finely chopped); 1 medium white onion (finely chopped); 1 teaspoon seven spice (or all spice); 1 ½ teaspoons salt; ¼ teaspoon citric acid (optional); 1 teaspoon tomato paste; ½ cup tomato paste (or 1 (8oz) can tomato paste); 1 teaspoon salt (or to taste); ½ teaspoon seven spices; 3 bouillon cubes; 10 cups water

5 steps

Prep:30minCook:45min

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: Wed, 20 Apr 2022 13:34:28 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Nutrition per serving

Calories2550.5 kcal (128%)

Total Fat98.1 g (140%)

Carbs337.3 g (130%)

Sugars86.5 g (96%)

Protein93.7 g (187%)

Sodium12200 mg (610%)

Fiber34.6 g (124%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

12tatuma squash

known as mexican squash

0.5 lbsground beef

1 ½ cupslong grain white rice

3 tablespoonsolive oil

1tomato

medium, finely chopped

1white onion

medium, finely chopped

1 teaspoonseven spice

or all spice

1 ½ teaspoonssalt

¼ teaspooncitric acid

optional

1 teaspoontomato paste

½ cuptomato paste

or 1 (8oz) can tomato paste

1 teaspoonsalt

or to taste

½ tsparabic seven spice

3bouillon cubes

10 cupswater

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

In a small bowl mix 1 cup of warm water with off the ingredients for the broth mix. Pour on top of the squash. Then add in the remaining 9-10 cups of water. Bring to a boil then leave the heat on medium high for about 45 minutes.

Step 5

Once they are fully cooked, allow them to cool for 15 minutes before you gently remove them from the pot.

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