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Meat and Rice Stuffed Squash (Kussa)
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Lebanese style meat and rice stuffed squash also knows as kussa is perfectly seasoned and slowly simmered in tomato sauce for a hearty meal!
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In a medium bowl mix the ground beef, rice, onions, tomatoes, olive oil, seven spices, salt, tomato paste and citric acid (optional). Place in the fridge or set aside.
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Wash your squash. Cut the stems off and toss out. Cut the round brown layer on the bottom of the squash.
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Using a long squash corer or an apple corer, gently carve into the squash to remove all the inside flesh.
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Begin to fill the squash using your hands and pushing the mixture with your pinky finger until it has all filled up to the top.
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Place the squash in a large deep pot, stacking them on top of each other, horizontally or slightly facing up.
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To the pot filled with squash add the tomato paste, salt, seven spices, citric acid, and bouillon cubes.
Then pour 2 ½ quarts of water (10 cups).
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Bring to a boil then cover the pot with the lid slightly ajar.
Place the heat on medium and allow to cook for 60 minutes
.
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Once they are fully cooked, allow them to cool for 15 minutes before you gently remove them from the pot.
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Pour the tomato brother over your kuusa (squash).
Enjoy!
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