Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lebanese Koosa (Stuffed Yellow Squash) Recipe
    Lost? Site Map

    Lebanese Koosa (Stuffed Yellow Squash)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    15 mins

    50 mins

    pewpew1982's Note:

    My great grandparents are from Lebanon and I am learning to make all of the wonderful recipes they have passed down through the family. As I learn, I will post and share here. The Stuffing for the squash can be used to stuff Bell Peppers, Tomato, or as the filling for cabbage or grape leaf rolls. My father lives rather close and so I use him as the taste tester. He commented that the Koosa was the most flavorful he's had in a while. Note: Unless you have about twice as many squash, or want to also stuff a bunch of green bell peppers, you may want to halve the stuffing recipe. I had a ton left over. You will need to be able to cover the squash with a bit of water in whatever pan you choose, so a deep frying pan or a shallow pot will work. Keep in mind that all the squash will need to be able to sit in the bottom of the pan, not on top of each other.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut stems from squash and scoop out seeds. Because of the small size of the squash, you may twirl a knife in the flesh to scrape the seeds. The most effective method is to take a flat handle silver spoon and use the handle end to scrape out the seeds. You may rinse out the inside with water.
    2. 2
      Heat olive oil in pan over medium heat.
    3. 3
      Slice onion and add to hot olive oil.
    4. 4
      Let fry for about 3-5 minutes while you make the stuffing.
    5. 5
      In a large bowl, combine lamb, rice, and spices. The best method is to get in it with your hands and just smoosh and mix without any sort of utensils.
    6. 6
      Add cans of tomato sauce and diced tomato to the onions.
    7. 7
      Stuff squash with mixture. Leave about a half inch to a quarter inch of room at the end as the rice will expand. Also, do not pack too tightly as the expanding rice will break the squash.
    8. 8
      Add the stuffed squashes to the pan.
    9. 9
      Chop the garlic cloves into fine pieces and sprinkle between the squash in the pan.
    10. 10
      Add water to just cover the squash and let simmer over medium heat for 40 minutes.
    11. 11
      Squeeze a few drops fresh lemon juice over squash and sprinkle a pinch of mint.
    12. 12
      Allow to cook another 10 minutes or so.
    13. 13
      **Note** I have made this several more times and revised only the cooking time slightly. I found it somewhat easier to cut the squashes in half from the start. Additionally, I always test the filling to make sure the rice is fully cooked.

    Browse Our Top White Rice Recipes

    Ratings & Reviews:

    • on August 02, 2010

      55

      I absolutely love this dish! I had a girlfriend from Lebanon who's grandmother gave me her recipe. Just like this one. I make it with zuchini or yellow squash! 5 Stars!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 10, 2007

      thank you so much for posting. i once had this at someones place and it was delicious. unfortunately, i never wrote the recipe down and couldn't work out the nationality of the dish because she was of a very varied background - lebanese,egyptian, greek, macedonian, to name a few! i can't wait to try this dish. thanks again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 05, 2006

      55

      I had a Lebanese neighbor many years ago who taught me how to make Koosa. I have made it many times since then and this one sounds exactly like the one she taught me. I don't care for lamb so I have always used ground beef instead. Thanks for posting.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Lebanese Koosa (Stuffed Yellow Squash)

    Serving Size: 1 (540 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 856.4
     
    Calories from Fat 466
    54%
    Total Fat 51.8 g
    79%
    Saturated Fat 19.2 g
    96%
    Cholesterol 124.3 mg
    41%
    Sodium 1277.6 mg
    53%
    Total Carbohydrate 61.0 g
    20%
    Dietary Fiber 7.2 g
    29%
    Sugars 16.4 g
    65%
    Protein 38.1 g
    76%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites