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This works very well with Coosa squash, which is shorter, fatter and has a larger seed cavity than zucchini. Coosa
is sometimes called 'the white bush squash' and originally came from Lebanon. This recipe was adapted from an Arabic
recipe using ground lamb, and is seaoned with Mediterranean flavors. You can use a 28 oz jar of purchased spaghetti
sauce, or you can use your own frozen and thawed spaghetti sauce (no salt added) with some added seasonings.
Prepared ahead, one half can be frozen without baking, for a quick meal for two at a later date.
Ingredients:
1 large summer squash, about 3 pounds, washed and ends trimmed
2 cups cooked rice (not instant)
1 pound ground turkey, lamb or veal, browned without oil or fat
1 quart frozen and thawed spaghetti sauce or 1 28 oz jar store bought chunky spaghetti sauce
1 3/4 tsp dried marjoram, divided
1 1/4 tsp ground cumin, divided
1 1/4 tsp dried mint leaves, divided
1/4 tsp ground allspice, divided
Procedure:
Cut the summer squash in half lengthwise. Scoop all the seeds and any membranes out of the squash. Discard
the innards to the compost pile and set aside the squash halves while you prepare the stuffing mix. Combine the cooked
rice and ground turkey with 1 1/4 tsp dried marjoram, 3/4 tsp ground cumin, 1/2 tsp dried mint leaves and 1/8 tsp ground allspice,
mixing well. Place squash half on aluminum foil large enough to wrap the entire stuffed squash (makes clean up a lot
easier) and place half of the stuffing mixture into the scooped out cavity. To the spaghetti sauce,add the remainder
of the spices, (1/2 tsp dried marjoram, 1/2 tsp ground cumin, 3/4 tsp dried mint and 1/8 tsp ground allspice) and pour over
the stuffed squash. Seal the foil wrapper and bake 40 to 50 minutes at 350 F If you do not need 4 servings,
seal and freezer wrap the second half, baking without thawing for about 80 minutes.
Serving Size:
4-6 servings
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