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Lebanese Stuffed Kousa Squash

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LIZ DELLA CROCE

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Kousa is stuffed with a savory meat and rice mixture and simmered in a flavorful tomato broth until tender in this flavorful Lebanese Stuffed Kousa Squash.

Lebanese stuffed kousa squash.

Late summer is one of my favorite times of the year for one very simple reason: the farmers market is finally overflowing with juicy, ripe produce from every color of the rainbow. One of my favorite things to buy is kousa, also known as Lebanese squash, which is a summer squash that you can find right by the zucchini. While I enjoy kousa (or koosa and cousa) many ways, today I’m sharing my Lebanese Stuffed Kousa Squash recipe which you’re sure to love.

Ingredients

  • Kousa: Arabic for zucchini, it’s a summer squash with a light green rind that is mildly sweet and nutty in flavor.
  • Tomato juice: Slightly sweet and tart flavor that both cooks the squash and creates a delicious sauce.
  • Ground beef: I like to use sirloin, but you could also use ground chuck or even ground lamb.
  • Long grain rice: Soaks up the juice and surrounding flavor as it cooks and adds texture to the filling.
  • Garlic: A staple in my kitchen, it has a sweet, nutty, slightly buttery taste when cooked.
  • Dried mint: Sweet and woodsy, it adds a different depth of flavor than fresh mint would.
  • Lemon juice: Bright, acidic flavor that creates balance to the dish.

How to Make Lebanese stuffed Kousa Squash

Start your Lebanese Stuffed Kousa Squash by creating the stuffing by putting your ground beef in a large bowl.

Then add the uncooked rice, and freshly grate half of the garlic cloves with a microplane.

Finish with half of the dried mint and season with some kosher salt and black pepper.

The best way to combine the meat mixture is with your hands, so don’t be afraid to get your hands dirty.

To prepare your squash for stuffing, start by washing and drying them, then cutting off all the tops.

Then hollow out the insides by using a zucchini corer, being careful that you don’t puncture the bottom or sides. Alternatively, a nice hack to remove the center of the squash is to use an apple corer.

Next take the meat and rice stuffing and push it into the squash, leaving about 1 & 1/2 inches of space at the top for the rice to cook and expand.

Then in a large pot over medium-high heat, pour in the tomato juice.

Then grate in the rest of the garlic.

And add in the rest of the dried mint.

Once tomato juice is boiling, gently add in the stuffed kousa squash as well as the lemon juice.

You can also add any leftover meat stuffing to the pot as little meatballs. Once everything is added to the pot, bring back to a boil before reducing heat and simmering for about 35 minutes.

Cutting Lebanese stuffed kousa squash.

Once rice is fully cooked (the meatballs are a great way to test this), remove from the pot along with some of the tomato sauce. Garnish with fresh herbs (like parsley) or spices, and enjoy!

Frequently Asked Questions

How do you freeze kousa?

This recipe is freezer friendly, but before freezing you need to fully cook the kousa. The kousa should last for up to three months in the freezer in an air-tight container. To reheat, simply place them in the refrigerator for 24 hours to thaw and then warm them in a pan.

Where do you find kousa squash?

It’s usually available at your local farmers market. I normally find it next to yellow squash and zucchini. You can also find it at some grocery stores.

How do you core a squash without a corer?

You can try a small, thin knife, a grapefruit spoon, or a potato peeler (the long, scoop, skinny kind).

More Lebanese Recipes

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Liz eating Lebanese stuffed kousa squash.

Lebanese Stuffed Kousa Squash has always been a favorite of mine, and once you give it a try, I hope it’ll become a favorite of yours as well.

Your fork is waiting.

Lebanese Stuffed Kousa Squash

4.54 stars average
In this Traditional Lebanese dish, kousa is stuffed with a savory meat and rice mixture and simmered in a flavorful tomato broth until tender.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Serves4
CourseMain Dish
Calories429

Ingredients
 
 

  • 8 kousas small/medium sized
  • 20 ounces tomato juice or tomato paste mixed with water
  • 1 pound ground sirloin
  • ½ cup uncooked long grain white rice rinsed
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 6 cloves garlic grated
  • 2 tablespoon dried mint
  • 2 tablespoon fresh squeezed lemon juice
  • Plain yogurt to serve optional

Instructions
 

  1. To hollow out the kousa, trim off the top and use a zucchini core to slowly remove the inside of the squash. Be careful not to poke through the bottom or the sides. Once the squash is hollowed out, set aside.
    8 kousas
  2. In a medium bowl, combine beef, rinsed uncooked rice, salt, and pepper. Add half of the garlic (3 grated cloves) and half of the mint (1 tablespoon) to the meat mixture and combine.
    1 pound ground sirloin, 1/2 cup uncooked long grain white rice, 1 teaspoon salt, 1/2 teaspoon pepper
  3. Before you start stuffing the squash, place the tomato juice or tomato paste/water mixture in a large pot, and heat on medium high until boiling.
    20 ounces tomato juice
  4. While the tomato juice is heating up, begin stuffing the kousa. Be careful to leave about 1 1/2 inch at the top which allows room for them to expand. If you have leftover meat mixture, simply roll them into little meatballs, and add to the tomato broth.
  5. When the tomato juice has come to a boil, add the remaining mint (1 tablespoon) and garlic (3 grated cloves) as well as the lemon juice. 
    2 tablespoon fresh squeezed lemon juice
  6. If you used tomato paste/water, add salt and pepper to the broth to taste.
  7. Gently add in the stuffed kousa. Bring to a boil then turn to low and simmer for 35 minutes. The meatballs are the perfect way to see if the rice is fully cooked.
  8. Serve in a bowl with plain yogurt on the side. 
    Plain yogurt to serve

Nutrition

Serving: 1squashCalories: 429kcalCarbohydrates: 39gProtein: 29gFat: 19gSaturated Fat: 7gCholesterol: 77mgSodium: 706mgPotassium: 1742mgFiber: 5gSugar: 15gVitamin A: 1506IUVitamin C: 98mgCalcium: 120mgIron: 5mg

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4.54 from 39 votes (26 ratings without comment)

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88 responses to “Lebanese Stuffed Kousa Squash”

  1. Judi Avatar
    Judi

    Your koosa recipe is almost exactly what we use except we also add pine nuts. I still use long grain rice, however, as my mother got older, she used Uncle Bens rice to ensure the rice was cooked all the way through. Also, if I had meat left over, I rolled them like meatballs and added them right in my koosa pan, placing them on top. This also helps when checking to see if the rice is cooked. We called these – porcupines. The only things would really like more details on how to freeze koosa. Please do you have a recipe?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh my goodness I love the idea of adding pinenuts! And yes we do the meatballs also. :) For the same reason. I’ll add in a note on how to freeze but you cook it as instructed in the recipe provided then freeze in an airtight container for up to 6 months!

      1. Karen Avatar
        Karen

        Love stuffed squash usually use yellow and ad cinnamon.!Yummie!

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          I’m so glad you enjoyed it Karen!

    2. Liz DellaCroce Avatar
      Liz DellaCroce

      Hi Judi – The freezer instructions are already in the recipe post. DId you read it?

  2. Mk Avatar
    Mk

    Hi
    I am 100% Lebanese and make koosa and rolled grapeleaves at least twice a month all year round. The koosa squash here in CA is known as Mexican squash. Couple of comments about your recipe. My recipe comes from all my aunts, grandmother, mother etc. None of them include garlic or mint and all of them include all spice as a seasoning. Also. you mention using one cup of rice to one pound of meat in your written recipe, but you say one half cup of rice in your video. Also I prefer canned diced tomatoes to mixing water and tomato paste. Nice to have the tomato chunks in there when enjoying the dish. I think some of your recipes are good. but I prefer Maureen Abood’s for authenticity.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Hi MK! Great to connect with you – thanks for your thoughts. My family is from Damascus, Syria. That might explain the difference in how we prepare! Just to let you know, my recipe comes from my family as well. It’s authentic to my family and my heritage which is why I’m sharing it on my blog. :) With that said, I love that you add tomato and love hearing how you make it in your family. That’s what’s so wonderful about cooking – we can learn about other people and their cultures without leaving our kitchen. Have a great weekend!

    2. MS Avatar
      MS

      Same! I’m lebanese too and was very confused by this recipe. I saw that it was syrian, I guess the title was a little misleading haha

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        Hi!! I’m Syrian. :) Hope you enjoy it!

  3. Connie Avatar
    Connie

    Liz you are lucky that I live in Florida, or else I ‘d be joining your family for dinner! The Lebanese Stuffed grape leaves are my ultimate favorite. Of course, I would bring dessert! Tonight I’m grilling assortment of vegetables and stuffing in a pita with feta and leftover Lebanese salad..yummy!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      hahaha Thank you so much!

  4. Susan McCall Avatar
    Susan McCall

    this was my favorite meal growing up in a Lebanese family. thanks for printing this. i haven’t had any kousa for years. planning on making this this week.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’m making it this weekend – isnt it just the best?

  5. Terry M Avatar
    Terry M

    This brings back wonderful memories of my grandmother and aunts making these every summer! Thank you for posting this! I always used to buy kousa when I could find it at the farmers market. Most of the time I slice them up and saute them with olive oil and garlic, but this will be a welcome treat. Traditionally my family made it with lamb, but this time I will use beef…I’m sure it will be awesome!! Unfortunately I moved to FL and now the trick will be to find the kousa locally. Thank you for sharing all of your family recipes!!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I love it with lamb also!! Either works!!! Have you checked a Mexican grocery store for kousa? I usually find it there all year round! You must try to make it – it’s just the best, isnt it?

  6. Rachel Greene Avatar
    Rachel Greene

    This is a perfect recipe! I planted a Lebanese squash plant because a local nursery had it, it was unique, and I thought “why not”… and, of course, it grew like wildfire. I am pleased to report that this recipe works just as well with larger sized squash (because that’s what happens if you leave your squash unattended for a few days); I just used more tomato juice and adjusted the cooking time accordingly.

    Definitely do not skip the Greek yogurt. I served it with warm, locally-baked flatbread for mopping up the tomato sauce, and my boyfriend all but proposed on the spot. I’m making it again this week!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh I’m so glad you enjoyed this Rachel! I’m making it tomorrow for my family as well! I love that your man almost proposed hahah yay! Let me know if you try any other Lebanese recipes – sounds like he enjoys them. :) https://thelemonbowl.com/middle-eastern/

  7. Faith Avatar
    Faith

    That’s a great idea. I’ll just dry some before I gather ingredients.

    Thank you for all the lovely recipes and replies. Keep up the good work !

    Faith

  8. Yolita Avatar
    Yolita

    Here is the link of zucchini (koussa) exactly what you made…and the person who said hers fell apart, it’s because she over cooked them. Keep an eye on the koussa..every 10 minutes https://www.ricardocuisine.com/en/recipes/8298-stuffed-zucchini-kousa-mahshi

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Thanks for sharing!

    2. Deborah Lemek Avatar
      Deborah Lemek

      Can you substitute the mint in for another spice?

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        I wouldn’t recommend – maybe just skip it?

      2. Rachel Greene Avatar
        Rachel Greene

        I would recommend trying the mint if you haven’t already. I was skeptical at first too, but it is not overpowering and adds an amazing layer of complexity to the dish.

  9. Jean Dupont Avatar
    Jean Dupont

    Both my parents were Lebanese and we grew up eating majjadara (sp), tabouleh, kibbee, stuffed grape leaves, stuffed cabbage, fortiya (sp) spinach or meat pies, koosa and other dishes. I didn’t know there was a koosa squash as we always used the yellow summer squash. Sometime as an extra, we would add zucchini squash, but zucchini cooks faster than the yellow squash. I always cook koosa in tomato juice and sometime add a few tablespoons to the meat mixture.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      What a great idea!!! Thank you for sharing Jean!

    2. Sarah Mouawad Avatar
      Sarah Mouawad

      Do you have a recipe for zucchini seeds/insides to not waste anything?

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        No I don’t but that’s a great idea! my mom said she grew up eating them scrambled with eggs!

      2. Yolz Avatar
        Yolz

        Look it up on youtube..mix it with eggs,parsley and flour , salt and pepper.. then fry

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          Sounds tasty!

      3. Rachel Greene Avatar
        Rachel Greene

        I threw the extra squash innards into a batch of veggie chili. They also go great in curry, ratatouille, pasta primavera, or any dish where you’re using a lot of mixed veggies.

    3. Diane B Andrew Avatar
      Diane B Andrew

      I just grew some this year for the first time ever!! I am stuffing them along with zucchini and summer squash for dinner tonight!!!
      We found the plants at an armenian nursery in Massachusettes

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        Oh how wonderful!!! Enjoy!

  10. Peggy Reilly Avatar
    Peggy Reilly

    How do I freeze it and reheat it?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I freeze it in a Tupperware container and reheat it on the stove. Enjoy – just had it for lunch!

    2. Abbey Avatar
      Abbey

      You can make a nice salad/Dip.
      Boil the insides for about 10 minutes.
      Strain and squeeze out the water.

      In a seperate bowl, mortar two pieces of garlic
      Squeeze 2 lemons on top
      Add 2 tablespoons of olive oil
      Salt to taste
      Eat with Lebanese bread or spoon

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        Great idea!!!

      2. Connie Avatar
        Connie

        Hi Liz, I made this on Friday night and, being me, I followed your recipe to the letter, but hated wasting the inner flesh, so I chopped it up fine and added it to the meat mixture along with 2 tablespoons of tomato juice. It turned out as I remembered my Lebanese uncle making when I was little. Made a Greek salad to accompany it and some toasted pita bread. FYI, I used the rest of the inner flesh scrambled in eggs with feta and a smidge of tomato paste, and today using the rest of the flesh, grilled and putting into a Lebanese Fattoush salad. Thanks for wonderful tasting recipes and reliving childhood memories…absolutely precious❣

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          oh my goodness GREAT idea Connie!!! My mom grew up eating the flesh sauteed with eggs for breakfast as well!!! Sounds so good with feta. We are having stuffed grape leaves and cabbage rolls tonight. :)