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Served with warm flat bread, Lebanese stuffed squash (Koosa) is a summer favorite when yellow squash is in season.
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.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!