Stuffed Squash or Zucchini

Stuffed Zucchini

Ingredients: 
2 lbs of squash or small zucchini, 1 medium onion, 20 oz. calrose rice, 10 oz. ground lean meat, 3-4 Tbsp pine nuts, 1 Tbsp tomato paste, 3 Tbsp vegetable oil (canola, grape seed, corn), Pepper, and salt to taste, 1/4 tsp cinnamon, 1/2 tsp all-spice, 3 medium tomatoes, 10 mint leaves, 1 medium lemon, 5 garlic cloves.


Preparation:
Wash the calrose rice then soak it in clean water for about half an hour. Grate or crush the tomatoes in a blender. Heat 2 Tbsp of vegetable oil in the frying pan, then add the ground meat dicing constantly with a wooden spoon until it is ground. Sprinkle salt, allspice, pine nuts, ground cinnamon, and pepper(optional). Add ¼ cup of the tomato sauce. Mix well and put aside. In the cooking pot, heat 1 Tbsp of oil. Add the chopped onion and garlic. Sauté until yellowish. Add to it the rest of the tomato sauce and tomato paste. Let the mixture boil for 2-3 minutes. Stuff the squash ¾ each and close top with a small piece of tomato. Arrange the squash in the cooking pot above the onion and tomato mixture. Add hot water to cover half of the squash. When the water starts boiling lower the heat and let it cook for 30-40 minutes. Finally, chop mint leaves and crush them with three garlic cloves, salt, and a medium lemon juice. Add to the pot, and let boil for two minutes. Remove from heat. Serve warm with plain yogurt.


Tools:
Zucchini corer, Knife, Frying Pan, Grater or blender, Medium cooking pot.

Recipe: Lebanese Traditional Kitchen
Preparation: 2 hours
Serves: 4 persons