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Lebanese Style Stuffed Squash

Lebanese Style Stuffed Squash

  • Author: Debbie
  • Total Time: 1 hour 20 minutes
  • Yield: 4 1x


Adapted from a family recipe by Angell Shunnarah


  • 12 small tender zucchini squash or baby yellow squash
  • 1/2 pound ground lamb or 93/7% lean ground beef
  • 1 cup white rice (raw)
  • 1/2 bunch parsley chopped
  • 1 medium tomato (dice small)
  • 1 tablespoon allspice
  • 1/2 teaspoon ground cinnamon
  • Salt to taste
  • Black Pepper to taste


  • 1 can tomato sauce
  • 1 cup water
  • 3/4 can crushed tomatoes
  • Minced Garlic to taste
  • Salt to taste
  • 1 teaspoon dried mint


  1. Wash and cut the stems off the squash (cut the necks off yellow squash and set aside)
  2. Dig out the insides of the squash very carefully trying not to cut the squash while doing so (a long teaspoon works well)
  3. In a bowl combine the meat,rice,parsley,tomato,oil,cinnamon and allspice, salt and pepper.
  4. Mix very well
  5. Stuff the squashes with the meat/rice mixture until they are about full. Leave some room for the rice to expand but not too much room.
  6. In a pot add the tomato sauce,crushed tomatoes,garlic,salt,and mint
  7. Add the stuffed squash to pot,making sure the sauce is covering the squash, add in the necks of the yellow squash if you used that variety.
  8. Bring sauce to a boil
  9. Turn to Medium heat and let boil and cook for an hour
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Main
  • Cuisine: Middle Eastern