Loaded with light and fresh flavors, Chicken Pho is a fun twist on the same-old-same-old bowl of chicken noodle soup. The broth is best made ahead of time, in either a slow cooker, or on the stove top. Then allow it to cool completely and skim off any congealed fat. The poached chicken and rice noodles can also be made ahead for time saving purposes.

Recipe

Lebanese Stuffed Squash (Koosa)

by ABusyNest on June 14, 2010 in Beef, Main Courses

5.00 Mitt(s) 1 Rating(s)

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Recipe Description

Served with warm flat bread, Lebanese stuffed squash (Koosa) is a summer favorite when yellow squash is in season.

Preparation Instructions

Preheat the oven to 350 degrees. Cut the stems off of each yellow squash and reserve. Hollow out the inside of each squash with a spoon and set the ‘shells’ aside. Take the insides of the squash and mix together with the chives, oregano, sugar, salt, pepper, allspice, cinnamon, rice, ground beef, and 1 can of the tomatoes.

Stuff the hollowed out squash ‘shells’ with the tomato/beef mixture. There will be leftover filling. In a lightly oiled pot, spread out the remainder of the filling along with the squash tops. Arrange the stuffed squash on top. Pour the second can of tomatoes over the squash.

Bake in oven for 1 hour. Serve with warm flat bread.

Ingredients

10 whole Medium Yellow Squash
¼ cups Fresh Chives, Snipped
1 Tablespoon Fresh Oregano, Chopped
1 teaspoon Sugar
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Allspice
1 teaspoon Cinnamon
1 pound Ground Beef
2 cups Jasmine Rice - Uncooked
2 cans Chopped Tomatoes, 14 Ounce Cans

4 Comments | Be the first to comment!

Comments

Michigal on 6.14.2010

I cannot WAIT to make this!! I’ll plan on it in the next few weeks. Thank you so much for posting. It sounds just like what my grandmother used to make! =)

cnewcomb on 6.24.2010

This may be a dumb question, but do you need to brown the ground beef before stuffing the squash or is everything baked up in the oven all at once?

ABusyNest on 6.24.2010

No, you don’t have to brown the ground beef. One less step to do…mix the ground beef in raw. We hope you enjoy the recipe!

jacksonk19 on 6.26.2010

Thank you for transporting back home. I grew up eating this during the summer when it was available at local farmstands. As I got older, eventually coosa squash eventually became available at our supermarket. I kinda forgot about it now that I live in Florida, but you can ‘t bet, because of your post I will be looking to make it in the near future.
What other Lebanese food do you make? I grew up eating fatayers, judrah-sp?, lamb and string beans in tomatoes, taboulli and hummus were my favorite comfort foods when I was lucky to have my mother to cook for me.

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