Ingredients: |
Ingredients: 1 dozen medium-sized green or yellow squash
1½ c.uncooked rice
1½ lbs. coarsely ground sirloin tip (or ground round, or ground chuck (80% lean), or lamb (lean with fat removed))
1 Tbsp. cinnamon
salt and lemon juice to taste
2 small cans tomato paste
1 no. 2 can tomatoes (this is the BIG can)
water
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Directions: |
Directions:Prepare Squash:
1. Cut neck off (throw away the cap and save the rest for tomato paste).
2. Clean out inside of squash and wash out with water.
3. Get 2 cans of tomato paste mixed with 4 cans of water to dissolve lumps and then add 6 cups of water and mix together in a bowl for pouring over squash and into the pot for cooking after stuffing squash.
Prepare Stuffing:
1. Mix meat, cinnamon, salt, and lemon juice together and then mix with uncooked rice.
2. Stuff squash with mixture by pinches at a time until ¾ full. Do not pack tightly. (This allows room for expansion during cooking)
3. Arrange in sauce pan by standing the squash on end like soldiers in the pot and SALT one or two shakes on each squash.
4. Add tomatoes, tomato paste, and salt over squash. Add enough water to cover squash – PUT A HEATPROOF DINNER PLATE ON TOP OF SQUASH TO KEEP THEM IN PLACE, bring to boil, then reduce to medium low heat and cook/boil for 45 minutes. Do not just “simmer”; make it boil. Necks can be cooked in the bottom of the pot.
Variations:
The same stuffing may be used for green tomatoes, green peppers and small eggplants unpeeled and scoop out centers. |
This recipe for Stuffed Squash (Koosa) is from