1 dozen fresh green koosa squash
1 can tomato puree
2 cups water
2 cloves garlic
Fresh mint, chopped
For the stuffing:
1 cup rice, rinsed in cold water
1 pound ground lamb or beef
4 tablespoons melted butter
1/2 cup canned tomatoes
Salt and pepper to taste
Core squash using a vegetable corer. Rinse with cold salted water.
Combine stuffing ingredients. Stuff each squash 3/4 of the way full, leaving room for expansion of rice. Place in pan, add tomato puree and water. Add garlic and sprinkle chopped mint on top of sauce. Cover and cook on low heat about 35 minutes until tender.
Yield: 6 servings
Source: Helen Corey's Food from Biblical Lands (1989)