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Have you ever found yourself craving a particular meal, only to be faced with a time crunch that makes preparing it seem nearly impossible? Well, that’s the exact scenario that gave birth to this Unstuffed Squash (Kussa) recipe!
I had some squash on hand and decided to take a slightly unconventional approach: I tossed all the ingredients into a pot and let them cook together instead of painstakingly stuffing each individual squash.
The result was nothing short of amazing, and the taste? It was as if I had prepared the traditional stuffed kusa!
A Flavorful Shortcut
This Unnstuffed is one of my absolute go-to recipes. My little one, Yasmie, loves Meat and Rice Stuffed Squash (Kussa), but it takes time to prepare and boil. So, I decided to unstuff it—essentially combining the rice, meat, and squash in one pot. My mom, who usually prefers traditional dishes, also loved it and even had seconds. Even my husband, who prefers traditional dishes, was impressed.
Squash and rice pilaf is a lifesaver for busy days when you crave a hearty, traditional meal but don’t have hours to spend in the kitchen. The recipe is foolproof, with precise measurements that guarantee perfect results every time. You can tweak the broth, salt, or spices to your liking. For an extra burst of flavor, I recommend serving it with a homemade red sauce on the side—my family can’t get enough of it.
Unstuffed squash, like my Unstuffed Cabbage-Malfoof makes the process easy and stress-free without sacrificing the delicious, comforting flavors of traditional stuffed squash. What I love most about this recipe is how it brings tradition and ease together, making it possible for anyone to enjoy a satisfying, home-cooked meal.
Table of Contents
Recipe Overview
Cuisine: Middle Eastern
Cooking method: Sautéing
Skill required: Easy
Signature Taste: Savory
Diet Info: Gluten-free
Why You’ll Love Unstuffed Kussa
Simplicity and Flavor: You’ll fall in love with Unstuffed Kusa for its simplicity and mouthwatering taste.
Time-Saver: It’s a time-saver that doesn’t compromise on flavor, making it a perfect addition to your dinner repertoire.
Rich Middle Eastern Flavors: With Unstuffed Kusa, you can savor the rich Middle Eastern flavors you crave without the hassle.
Beginner-Friendly: Perfect for novice cooks, it’s a straightforward recipe that’s hard to mess up.
Family Favorite: This dish is sure to become a family favorite, enjoyed by kids and adults alike. It’s also Ideal for those who love traditional flavors but seek modern convenience.
Unstuffed Squash for Busy Foodies
Frequently Asked Questions (FAQs):
Butternut, acorn, delicata, and similar squash varieties are ideal for unstuffed squash due to their taste and texture.
Yes, you can experiment with other grains like quinoa, couscous, or bulgur for a different texture and flavor.
Top Tips
Choose a squash variety that suits your taste. Butternut, acorn, or delicata squash work well for this dish. Each brings its own unique flavor and texture to the table.
Slice the squash into uniform pieces. This ensures even cooking.
If you find that the rice is absorbing too much liquid and becoming dry, you can cover the dish with foil to help trap moisture.
Finally, savor your delicious unstuffed squash as a main course or side dish, and share the joy of this flavorful and convenient autumn delight with friends and family.
Variations
Vegetarian or Vegan: Create a vegetarian or vegan version by omitting meat.
Spicy Kick: Infuse your Unstuffed Kussa with some heat by including spicy elements like diced jalapeños, red pepper flakes, or a drizzle of hot sauce.
Grain Variations: Experiment with different grains besides rice, such as quinoa, bulgur, or couscous, to change the texture and taste.
Nutty Crunch: Enhance the dish with a delightful crunch by adding toasted nuts like pine nuts, almonds, or walnuts.
Serving suggestions
Unstuffed Squash can be a complete meal on its own, but it also pairs well with salads such as BEST Fattoush Salad with Dressing, Simple Middle Eastern Salad, and Kale Salad with Apple Cider Vinaigrette.
You can also serve it with yogurt-based sauces such as Homemade Tzatziki Sauce (Greek Yogurt and Cucumber), or a side of pita bread.
Storage
Refrigerator: Transfer the leftover unstuffed squash to an airtight container. You can store it in the fridge for up to 3-4 days.
Freezing: If you want to store Unstuffed Kussa for a longer period, you can freeze it. Place leftovers in a freezer-safe container. Unstuffed Kussa can be frozen for 2–3 months.
Reheating: When you’re ready to enjoy your stored Unstuffed Kussa, you can reheat it in the microwave, oven, or on the stovetop. Make sure to add a bit of water or broth if needed to prevent it from drying out during reheating.
Savory Middle Eastern Simplicity
Unstuffed Kussa Ingredients
- long-grain or short-grain rice
- extra-virgin olive oil
- ground beef
- onion, diced
- tomatoes, cubed (optional)
- water
- squash, yellow or green, largely cubed
- salt
- seven spices
- bouillon cube
Red Sauce Broth Ingredients
- water
- seven spices, to taste
- salt, to taste
- tomato paste
Steps to Prep
Wash and soak your rice; set aside.
In a large pot on high heat, add 4 tablespoons of olive oil, add the cubed onion, and sauté for a few minutes. Add the cubed tomatoes (optional).
Add the ground beef and cook for another 7 minutes while breaking the meat apart using your wooden spoon.
Now wash the squash, remove the stem, and cube the preferred squash (I used both yellow and green.)
Add to the pot, followed by the drained rice, bullion cube, 4 tablespoons olive oil, seven spices and salt. You can add a squeeze of lemon or a pinch of citric acid to balance the flavors.
Now add the water. Place on high heat and gently mix so that all the ingredients are welcome combined.
Once the water has come to a boil for a whole minute, cover the pot and lower the heat to simmer for 15-20 minutes.
Enjoy with red sauce.
More Recipes You Must Try:
- Unstuffed Cabbage-Malfoof
- Meat and Rice Stuffed Squash (Kussa)
- Mansaf (Lebanese Rice with Meat)
- Vegetarian Grape Leaves (Instant Pot)
- Wild Rice Recipe
- Layered Rice Veggie Pilaf with Chicken Thighs (Chicken Kabsa)
- Flavorful Garlic Butter Rice
- Easy Authentic Biryani Recipe
- Easy Shrimp Stir Fry
- Okra Stew – Bamia
Unstuffed Squash (Kussa)
Ingredients
Squash Pilaf Ingredients
- 1½ cups Long grain or short grain rice
- 4 tablespoons Extra-virgin olive oil, + 4 tablespoons extra virgin olive oil
- 1 pound Ground beef
- 1 Medium onion, diced
- 1 tomato, cubed
- 2 cups Water
- 6 Medium/large squash, yellow or green, largely cubed
- ¾ tablespoons Salt
- 1 tablespoon Seven spices
- 1 Bouillon cube
Red Sauce Broth Ingredients
- 3 cups Water
- ¼ teaspoon Seven Spices, to taste
- ¼ teaspoon Salt, to taste
- ½ cup Tomato Paste
Instructions
To Prepare the Unstuffed Squash:
- Wash and soak your rice, set aside.
- In a large pot on high heat, add 4 tablespoons olive oil, add the cubed onion, and sauté for a few minutes. Then add the cubed tomatoes.
- Add the ground beef to cook for another 7 minutes while breaking the meat apart using your wooden spoon. and
- Now wash the squash, remove the stem and cube the preferred squash (I used both yellow and green) that you want to use and add to the pot, followed by the drained rice, bullion cube, 4 tablespoons olive oil, seven spices and salt. You can add a squeeze of lemon or a pinch of citric acid to balance the flavors.
- Now add the water. Place on high heat and gently mix together so that all the ingredients are welcome combined.
- Once the water has come to a boil for a whole minute, cover the pot and lower the heat to simmer for 15-20 minutes.
- Enjoy with the red sauce.
To Prepare the Red Sauce Broth:
- In a medium saucepan add the water, tomato paste, seven spices and salt.
- Bring to a boil, mix well until the tomato paste has dissolved and ingredients are well combined.
- Lower heat to simmer for 15 minutes until broth has slightly thickened.
- Pour the desired amount over the cooked rice and squash. Enjoy warm.
Notes
- Choose a squash variety that suits your taste. Butternut, acorn, or delicata squash work well for this dish. Each brings its own unique flavor and texture to the table.
- Slice the squash into uniform pieces. This ensures even cooking.
- If you find that the rice is absorbing too much liquid and becoming dry, you can cover the dish with foil to help trap moisture.
