Koosa is the middle eastern name for this dish which we know as stuffed squash. This is a very traditional meal and one that we eat often at family get togethers. It is often served alongside stuffed grape leaves because the same stuffing can be used for both dishes. I had cut the beef in the traditional way, but you could substitute ground beef or lamb just as easily.
2 t salt
1/2 t allspice
3/4 t cinnamon
1/8 t pepper
1 1/4 lb ground or minced chuck roast (or lamb)
12-14 small to medium squash or zucchini
1 lb can of tomatoes or tomato sauce (I used canned diced tomatoes.)
In a bowl wash rice in cold water and drain. Add salt, spices and stir well. Add meat and mix with hands, adding some cold water to help mix (if needed). Set aside and prepare squash.
(This filling also works well to stuff cabbage or grape leaves.)
Wash, stem, and scoop out each squash. Leave sides about 1/8 inch thick. Stuff the squash with the filling leaving a little space for the rice to expand.
Place a layer of pulp, onions, or meat at the bottom of the pot to prevent the squash from scorching and then layer in the squash. Add the tomatoes and enough water to barely cover. Cover and bring to a boil. Cook on low heat for 50-60 minutes or until rice and squash are tender.