Stuffed Mexican Squash with Ground Beef
- π 8 Mexican squash
- π₯© 1 pound ground beef
- π§ 2 cloves garlic, minced
- π§ 2 medium onions, chopped
- πΏ 1 cup parsley, chopped
- π 1/2 tablespoon chicken bouillon
- πΆοΈ 1 teaspoon black pepper
- πΆοΈ 1 teaspoon paprika
- πΏ 1 teaspoon cumin
- π 1 teaspoon curry powder
- π§ 1/2 teaspoon salt
- π« 1 tablespoon oil
- π 1 can (6 oz) tomato paste
- π 1 tablespoon tomato bouillon
- π 1 teaspoon chicken bouillon
- πΆοΈ 1/2 teaspoon black pepper
- πΏ 1 teaspoon dried mint
- π§ 2 cups warm water
Delight in the flavors of this Middle Eastern-inspired dish featuring Mexican squash (kulend) stuffed with a savory ground beef and aromatic herb filling. Complemented by a rich tomato sauce, this dish is a hearty and flavorful main course perfect for any dinner table. Serve it alongside vermicelli rice for a complete meal that will impress your family and friends.
Delight in the flavors of this Middle Eastern-inspired dish featuring Mexican squash (kulend) stuffed with a savory ground beef and aromatic herb filling. Complemented by a rich tomato sauce, this dish is a hearty and flavorful main course perfect for any dinner table. Serve it alongside vermicelli rice for a complete meal that will impress your family and friends.
Ingredients
π 8 Mexican squash
π₯© 1 pound ground beef
π§ 2 cloves garlic, minced
π§
2 medium onions, chopped
πΏ 1 cup parsley, chopped
π 1/2 tablespoon chicken bouillon
πΆοΈ 1 teaspoon black pepper
πΆοΈ 1 teaspoon paprika
πΏ 1 teaspoon cumin
π 1 teaspoon curry powder
π§ 1/2 teaspoon salt
π« 1 tablespoon oil
π
1 can (6 oz) tomato paste
π
1 tablespoon tomato bouillon
π 1 teaspoon chicken bouillon
πΆοΈ 1/2 teaspoon black pepper
πΏ 1 teaspoon dried mint
π§ 2 cups warm water
Instructions
1- Prepare the Squash:
- Preheat your oven to 400Β°F (200Β°C).
- Cut off both ends of each Mexican squash and hollow out the centers. Rinse them under warm water and set aside.
2- Make the Filling:
- In a large skillet, brown the ground beef over medium heat.
- Add minced garlic and chopped onions to the beef. Cook until the onions are tender.
- Incorporate chicken bouillon, black pepper, paprika, cumin, curry powder, and salt into the beef mixture. Stir well and cook for a couple more minutes.
- Add chopped parsley to the mixture, stir, and then remove from heat. Let the filling cool down to a comfortable touch.
3- Stuff the Squash:
- Once the filling is cool enough to handle, stuff each squash, pushing the mixture down with your fingers until they are filled to the top.
4- Prepare the Sauce:
- In a saucepan, heat oil over medium heat. Add tomato paste and cook for about a minute.
- Stir in tomato bouillon, chicken bouillon, black pepper, dried mint, and warm water. Mix until well combined.
5- Assemble and Bake:
- Place the stuffed squash in a baking dish. Pour the prepared tomato sauce over the stuffed squash.
- Cover the dish with foil and bake in the preheated oven for 40-45 minutes, or until the squash is tender.
6- Serve:
- Serve the stuffed squash hot, accompanied by a serving of white vermicelli rice. Enjoy the delicious blend of spices and fresh ingredients.
Prep Time: 20-30 minutes
Cook Time: 40-45 minutes
Total Time: 1-1.25 hours
Servings: 4-6
Calories per serving: Approx. 380
Nutritional Information per serving: 23g proteins, 22g fats, 25g carbohydrates
Equipment: Large skillet, saucepan, baking dish, foil
Cooking Tips
- Allowing the filling to cool before stuffing helps maintain the squash's shape.
- Foil covering ensures even cooking and prevents drying out.
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YouTube channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen
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