Kusa Meshi (Stuffed Squash) by Chef Rachael Afra

Kusa Meshi (Stuffed Squash) 

Serves 3-5 people Prep time: 2 days or 4 hours Cooking time: 30 minutes

This recipe has been a family staple for many years. We have many versions of it, and everyone claims they have the best recipe. It's more prep work than production, but it is definitely a favorite for special occasions or for Sunday dinner. Make it with love!  

Filling:

1 lb. ground meat (can use any meat, you can mix meats, no fish) 
1/2 medium white/yellow onion, minced
2 garlic cloves, minced
3 small sweet peppers, minced
2/3 cup long-grain rice, washed 2x
1T all-spice, ground
1T Coriander (Ground)
1T Cumin (Ground)
2t Ginger (Ground)
2t fennel seed
2t Za'atar 

Mix all the ingredients very well, add salt and pepper, plastic wrap the lid, and let the filling marinate overnight. 

Squash Prep:

4-5 lbs. Mexican squash, you are looking for ones with bulbous ends and are about 3 inches tall

*The squash can sometimes be labeled at the market as white/grey squash, Mexican squash, or calabasa japonesa.

Soup Base:

16 oz. tomato sauce, homemade or canned

32 oz. water 
1T olive oil
1/2 half white/yellow medium onion, minced
3 cloves garlic, minced

1 lemon, juiced
1T dry mint, crushed
1T all-spice, ground
1T cumin, ground
1T coriander, ground
Salt
Pepper

Procedure:

1. Make the filling, and place it in the refrigerator for later.

2. Wash your squash, cut the tops and put them in a bowl, and leave to the side, you will continue to cut the tops one small thin slice at a time till the 3-inch squash becomes 2 1/2 - 2 3/4. Place the cut parts in the bowl, and set them aside. 

3. Take a long nose corer, and very gently core out the inside of the squash, place the insides of the squash in the same bowl with the cut tops. You want them to be a vessel, the thinner the better, but if you have some unevenness it's ok. Keep practicing! 

4. After the squash is cored, place the innards of the squash in the refrigerator for later. 

5. Take your filling, and to taste, cook off a small piece to see if you like the seasoning. Once adjusted if need be, start filling your squash. The squash should be full 2/3 of the way since the rice will expand and can tear the squash.

6. In a 13 qt. pot, add oil, and start placing the stuffed squash in a circle laying them on their side. Find a bowl big enough to place all of the squash and keep them in place. Once the pot is full,  place a cup with beans or water for weight, on top of the bowl. 

7. After assembling, add the soup base and place it on medium to high heat to a boil. Once it starts boiling, lower the heat down to a simmer for 20-30 minutes, and let it sit for a moment since the liquid can reduce into the squash.

Squash Innards:

1T olive oil
1/2 half white/yellow onion, small dice
 2 cloves garlic, minced
1/2T dry mint
1/2 lemon, juiced
2t chili flakes (optional)

In a small saute pan, with a little olive oil, saute the squash and onion until soft, and add some crushed mint and lemon juice. Enjoy it with pita bread, your favorite hummus, or yogurt sauce!

Chef's Note: You can use other squashes, it will take different cooking times. Remember if you do, to check for an internal temperature of 160 degrees or 165 degrees, if you use ground poultry.