This stuffed squash recipe is perfect for summertime feasts. This recipe for koosa is easy and requires very little skill and ingredients.
You can use any type of fresh squash that you like, but I prefer spaghetti squash, acorn, or butternut for this recipe.
You can use any type of fresh squash that you like, but I prefer spaghetti squash, acorn, or butternut for this recipe.
Prep Time: 20 minutes
Cook Time: 1 hours, 30 minutes
Ingredients:
- 6 pieces of squash
- 1/2 cup uncooked white rice
- 2 8 oz cans of tomato sauce
- 1/4 cup parsley, finely chopped
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 lb. uncooked lamb or ground beef
- 1 16 oz can tomato sauce
- 1 12 ouce can crushed tomatoes
- 2 cups water
Preparation:
Cut the stem off of the squash and discard. Scoop out seeds with a small spoon and rinse the insides with cold water. Place on paper towels and allow to drain upside down.In a medium mixing bowl combine meat, rice, salt, pepper, 8 oz. can of tomato sauce and parsley. Mix well with hands.
Stuff squash with meat mixture. Be sure not to packed too tightly or overstuff. Place squah is stuffed casserole dish and preheat over to 350 degrees. Set aside.
In a mixing bowl, combine 16 oz tomato sauce, crushed tomatoes, and water. Mix well. This is the sauce to cover the squash. Top the stuffed squash with sauce.
Cover casserole pan tightly with aluminum foil and allow to cook for 1 1/2 hours. The meat and rice will be cooked and the squash will be tender.
