What kind of squash is koosa?

What kind of squash is koosa?

Kousa is another name for squash or zucchini in Arabic. They’re often called Mexican Squash, Mexican Zucchini or Grey Zucchini. Their shape – short and wide – is ideal for stuffing. So this Lebanese Kousa recipe is essentially spiced ground beef with rice stuffed in the kousa and cooked in a garlicky tomato broth.

What is Koosa made of?

A traditional Levantine dish of zucchini (koosa) that’s stuffed with a tomato herb rice mixture and slow cooked in a flavorful tomato broth.

Can you freeze squash without blanching?

Yes, you can certainly freeze it without blanching. The purpose of blanching prior to freezing is to stop the enzymes that degrade the flavor, it’s not for safety. As long as you eat the squash within 4 to 6 months, the flavor should be ok.

What vegetables do not freeze well?

9 Fruits and Vegetables You Should Never Freeze

• Celery. Freezing causes celery to become limp and soft with an unpleasant flavor.
• Citrus. Citrus fruits become soft and mushy after being frozen.
• Cucumbers.
• Green peppers.
• Lettuce.
• Parsley.
• Potatoes.
• Radishes.

Can you freeze fresh squash whole?

Answer: No, you can’t freeze squash whole. Blanching squash before freezing is important because it kills an enzyme that helps preserve the vegetable. It’s nearly impossible to blanch a whole squash… by the time the interior has been blanched, the squash is almost cooked.

Can you freeze squash whole?

How to cook Lebanese squash Kousa?

Now pour the water into the pot until it barely reaches the top of the squash. Cover and simmer the Lebanese squash on Medium-high heat for 45 minutes to an hour, or until the squash is tender and the rice is cooked. Serve the finished kousa mashi with yogurt.

What to serve with Lebanese stuffed squash?

Served with warm flat bread, Lebanese stuffed squash (Koosa) is a summer favorite when yellow squash is in season. 2 cans (14 Oz. Size) Chopped Tomatoes

How long to cook Lebanese squash in rice?

Now pour the water into the pot until it barely reaches the top of the squash. Cover and simmer the Lebanese squash on Medium-high heat for 45 minutes to an hour, or until the squash is tender and the rice is cooked.

How to cook stuffed squash?

Repeat with the remaining squash. If you have any leftover stuffing, you can cook it with water. Transfer the stuffed squash to the deep pot and bring mixture to a boil, then simmer over low heat for 45 minutes, allowing the sauce to reduce and the rice to fully cook. Serve the stuffed squash warm with the sauce on top.