Lebanese Style Stuffed Squash
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5 from 1 vote

Lebanese Style Stuffed Squash

Adapted from a family recipe by Angell Shunnarah
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main
Cuisine: Middle Eastern
Servings: 4
Author: Debbie


  • 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


  • Wash and cut the stems off the squash (cut the necks off yellow squash and set aside)
  • Dig out the insides of the squash very carefully trying not to cut the squash while doing so (a long teaspoon works well)
  • In a bowl combine the meat,rice,parsley,tomato,oil,cinnamon and allspice, salt and pepper.
  • Mix very well
  • 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.
  • In a pot add the tomato sauce,crushed tomatoes,garlic,salt,and mint
  • 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.
  • Bring sauce to a boil
  • Turn to Medium heat and let boil and cook for an hour