Name: Kousa Mahshi (Stuffed Squash)
Prep time: 30 min
Cook time: 50 min
Cuisine: Lebanese
Ingredients: 10 Mexican squashes (Grey squash / zucchini/ Lebanese zucchini); 13/4 cups Calrose rice; 1/2 cup 80/20 beef; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon 7 spices; 1 teaspoon salt; 11/2 teaspoons dried mint (divided between the filling and the sauce); 6 cloves garlic; 1 small onion; 11/2 small Roma tomatos; 1/4 cup olive oil (divided between filling and sauce); 2 cans tomato sauce; 1 teaspoon bullion powder; 1/2 teaspoon coriander powder; 1/4 teaspoon black pepper

Lebanese

Vegan

Healthy

Bowl

Wash the zucchinis and tomatoes and let them dry.

Wash the rice and soak it for 15 minutes.

Core the zucchini, and cut the tomatoes into small pieces.

In a large mixing bowl, mix the diced tomatoes with the rice and spices.

Start stuffing them as much as possible but also leave ¼ inch of space by the opening.

Add water just enough to cover and then add the tomato sauce.

Add dried mint, olive oil, and salt, and mix.

Put the pot on medium to high heat until it boils. At this point, reduce to medium-low heat, and cover.

Let it simmer on a low bubble for 30-45 minutes. Once cooked, adjust for saltiness.

For the instant pot, just cook them the same way on high pressure for 10 minutes.

Kousa Mahshi (Stuffed Squash)

Utensils needed:

Overview

Cuisine

Diet

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