Lebanese Stuffed Squash (Kousa Mahshi)
This Kousa Mahshi is a cozy, comforting stuffed squash dish that brings everyone to the table. Using ground turkey keeps it light yet satisfying, while warm spices infuse each bite with incredible flavor. Follow Ronica on Instagram @mymanabites for more recipe inspo!
Tasty Team
Total Time
55 minutes
55 min
Prep Time
20 minutes
20 min
Cook Time
35 minutes
35 min
Total Time
55 minutes
55 min
Prep Time
20 minutes
20 min
Cook Time
35 minutes
35 min
Ingredients
for 4 servings
- 8 –10 small Mexican gray squash (about 5–6 inches long)s
- 1 lb ground turkey
- 1 small onion, finely chopped
- ¾ cup short-grain rice, rinsed
- ½ cup Chopped fresh parsley
- 2 teaspoons 7-spice blend
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 2 teaspoons kosher salt, divided
- 4 garlic cloves, minced, divided
- 2 tablespoons olive oil
- ¼ cup tomato paste
- 6 cups water (or enough to cover the squash)
- 1 lemon, juiced
- fresh herb, for garnish
Nutrition Info
- Calories 317
- Fat 11g
- Carbs 29g
- Fiber 5g
- Sugar 9g
- Protein 26g
Estimated values based on one serving size.
Preparation
- Rinse and pat dry each squash. Using a small corer or paring knife, carefully remove the centers, making a hollow center without tearing the sides. Set aside.
- In a large bowl, combine the turkey, onion, rice, parsley, 7-spice blend, paprika, black pepper, 1 teaspoon of the salt, and half of the garlic. Stir for about 1 minute, or until everything is well blended.
- Fill each squash about three-quarters full with the turkey mixture, leaving space for the rice to expand (the filling should be snug but not spilling out).
- Heat the oil in a large pot over medium heat. Add the remaining garlic, and cook, stirring, for about 1 minute, until fragrant.
- Stir in the tomato paste, cooking briefly to warm it, about 1 minute.
- Carefully arrange the stuffed squash upright (or on their sides) in the pot. Add enough water to just cover the squash. Stir in the lemon juice and the remaining 1 teaspoon salt.
- Bring to a gentle boil over medium-high heat. Reduce the heat to low. Cover and simmer for about 35 minutes, or until the squash is fork-tender and the rice is fully cooked. (To test one squash; it should be soft enough to pierce easily with a fork.)
- Remove from heat, and carefully remove the squash from the pot. Spoon some of the broth over the top if desired. Garnish with fresh herbs.
- Enjoy!
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