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5
from 1 vote
Lebanese Style Stuffed Squash
Adapted from a family recipe by Angell Shunnarah
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
20
minutes
mins
Course:
Main
Cuisine:
Middle Eastern
Servings:
4
Author:
Debbie
Ingredients
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
Sauce
1
can tomato sauce
1
cup
water
3/4
can crushed tomatoes
Minced Garlic to taste
Salt to taste
1
teaspoon
dried mint
Instructions
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