Lebanese Stuffed Squash (or eggplant)

This is another recipe I have had for a long time and don’t remember where I got it from. The Middle Eastern combination of filling ingredients is different from other vegetable fillings and is a nice change.

The traditional Lebanese recipe for Lebanese Stuffed Squash is called Kousa because it traditionally uses kousa squash. Kousa is commonly known as the Lebanese zucchini that is light green, straight and small. Most of the center is hollowed out using a corer (one end is left intact) and filled with the ground meat and rice filling. Both the ground meat and rice are uncooked. The squash are then covered with a tomato broth (whole canned tomatoes mixed with water) and cooked on the stovetop until the meat and rice are fully cooked, about 1 hour.

This recipe cuts summer squash in half, bakes them, then fills them with an already cooked filling. The fiiled squash are then baked in an oven to heat them through and meld the flavors. This recipe would also work well with eggplant.

Wash and cut the squash in half. Place in a baking pan, flesh side up. Pour 1/4 inch of water in the bottom and cover with lid or foil. Bake in a 400 degree oven until tender, about 25 - 30 minutes. Turn the oven down to 350 degrees.

In the meantime, fry the ground beef and onion in the olive oil and butter until cooked through. Do not brown. Add the currants, pine nuts, vinegar, and herbs and spices; cover and simmer 10 - 15 minutes to meld the flavors. Add the rice and tomato sauce, simmer uncovered 10 minutes more.

Brush the squash with melted butter, fill and bake 30 minutes at 350 degrees.