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Meat and Rice stuffed Zucchini

Meat and Rice Stuffed Squash

Lebanese style meat and rice stuffed squash also knows as kussa is perfectly seasoned and slowly simmered in tomato sauce for a hearty meal!
5 from 3 votes
Prep Time 30 mins
Cook Time 45 mins
Course Main Course
Cuisine Middleeastern


  • 12 Tatuma Squash known as Mexican squash
  • ½ lbs ground beef
  • 1 ½ cups long grain white rice
  • 3 tablespoons olive oil
  • 1 medium tomato finely chopped
  • 1 medium white onion finely chopped
  • 1 teaspoon seven spice or all spice
  • 1 ½ teaspoons salt
  • ¼ teaspoon citric acid optional
  • 1 teaspoon tomato paste

Tomato Broth

  • ½ cup tomato paste or 1 (8oz) can tomato paste
  • 1 teaspoon salt or to taste
  • ½ teaspoon seven spices
  • ¼ teaspoon citric acid optional
  • 3 bouillon cubes
  • 10 cups water


  • 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.
  • Wash your squash. Cut the stems off and toss out. cut the round brown layer on the bottom of the squash. Using a long squash corer or an apple corer, gently carve into the squash to remove all the inside flesh.
  • 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. Place the squash in a large deep pot, stacking them on top of each other. Horizontally or slightly facing up, as long as they are not facing down.
  • In a small bowl mix 1 cup of warm water with off the ingredients for the broth mix. Pour on top of the squash. Then add in the remaining 9-10 cups of water. Bring to a boil then leave the heat on medium high for about 45 minutes.
  • Once they are fully cooked, allow them to cool for 15 minutes before you gently remove them from the pot.
Keyword Koussa, Kussa, Stuffedsquash, stuffedzuchinni
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