Like the stuffed grape vine leaves, the stuffed squash, Koosa, is another Lebanese favourite. My mother’s first vegetable garden this year on Saltspring Island was almost wholly devoted to growing this unique vegetable. The recipe can be done with regular-sized squash or zucchini, although this family recipe has always traditionally been done with small, pale green or summer squash.
Ingredients:
15 small squash (or other squash), hollowed
1 Lb. lean ground lamb or beef
1 cup rice
1 can of tomato juice (4-5 cups)
Juice from 2 lemons
1-2 tsp. salt
Freshly ground pepper, cinnamon and allspice
Directions:
1. Prepare the squash by hollowing out with a vegetable corer (available at most kitchen stores, or the back of a spoon.)
Hollow out squash with coring utensil or back of spoon
Mom at work
2. Once cored, rinse the hollowed squash and let soak in a bowl of water for 5 minutes. Sprinkle with 1 tsp of salt.
3. In the meantime, mix beef, rice, lemon, and spices in a bowl. Mix thoroughly by hand.
Mix together ingredients
4. Gently fill the cavities of the squash with the meat mixture. Push with the finger to make sure the entire space is filled. Leave half a centimetre of space free at the ends.
Fill the squash with the meat mixture
5. Place the stuffed squash into a large saucepan. Fill with tomato juice until squash are nearly covered. Place a dish on top of the squash as they cook to make sure the contents stay inside and they don’t move around while cooking. Bring to a boil, then let simmer for 35 minutes.
gentlemangourmet 
December 10th, 2010 at 5:54 am
looks delicious!
December 10th, 2010 at 6:07 am
Thanks! Let me know if it works out for you.
February 24th, 2011 at 12:03 pm
This stuffed squash looks beautiful! Is there a way to make a vegetarian fversion? What sould you stuff in place of meat? I want to try this for sure.
February 24th, 2011 at 7:39 pm
Good question about a vegetarian version. I would add a 1/2 cup of minced onions, another 3/4 cup rice, and a 1/4 cup of roasted pine nuts to the ingredients above (minus the meat of course). Let me know how it turns out. Mike
July 6th, 2011 at 7:31 am
This is very much the recipe my Mom follows and now that my squash plants are obliged to grow a little more each day, I expect this gem of recipe to be revisited shortly. Thanks! Tom
August 19th, 2011 at 4:16 pm
Mmm… my Lebanese neighbour just brought me some koosa so I had to look up a recipe 🙂 Yours looks just like hers and hers is delicious!