Lebanese Stuffed Squash
Lebanese stuffed squash features tender squash filled with savory stuffing, seasoned with garlic, mint, and tomato, offering a hearty, aromatic dish perfect for a Mediterranean meal.
Ingredients
Instructions
- Trim stem and blossom ends of the squash.
- Wash the squash thoroughly.
- Cut the necks off the squash, cutting the necks into 1-inch pieces.
- Core the bulb end of each squash using a vegetable or apple corer, being careful not to puncture holes.
- Remove the bulb end of each squash to be stuffed and set aside or use in another recipe.
- Prepare the stuffing as per the recipe instructions.
- Stuff the bulb ends of the squash with the prepared stuffing.
- In a pot, combine the water, tomato sauce, tomatoes, minced garlic, dried mint, and salt.
- Add the stuffed squash and the squash neck pieces to the pot.
- Bring to a boil, then reduce heat and simmer until the squash is tender and flavors meld, about 45 minutes.
Tips & Substitutions
For a more earthy flavor, consider adding spices like cumin or coriander to the stuffing. If yellow squash is unavailable, zucchini can serve as a great substitute. You can also make this dish vegetarian by using a plant-based stuffing. For added texture, mix in some nuts or raisins. To enhance the dish, serve it alongside Diced Tomato Salad for a refreshing contrast.
Serving Suggestions
Serve the stuffed squash warm, garnished with fresh herbs like parsley or cilantro for an added burst of flavor. This dish pairs beautifully with Mediterranean recipes, such as a side of Golden Squash Bake or a light salad. For a complete meal, consider serving it with crusty bread or a side of rice.
Storage & Reheating
Leftover stuffed squash can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in a covered skillet over low heat, adding a splash of water to maintain moisture, or microwave in short intervals until heated through. Ensure they are warmed evenly to preserve their tender texture.
Nutrition & Diet Analysis (per serving)
Each serving of Lebanese Stuffed Squash contains roughly 357 calories, with 14g protein, 77g carbohydrates, and 2g fat. It is an excellent source of vitamin C (159% of the Daily Value), potassium (31% of the Daily Value), and protein (28% of the Daily Value). Note that it is relatively high in sodium, at 714mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of squash for this recipe?
Yes, you can use other varieties of squash such as zucchini or pattypan squash. Just ensure they are similar in size for even cooking. The cooking time may vary slightly based on the type and size of the squash used.
How can I make the stuffing ahead of time?
You can prepare the stuffing a day in advance and store it in the refrigerator. Just make sure to let it cool completely before sealing it in an airtight container. When you're ready to cook, simply stuff the squash and proceed with the recipe as directed.
What can I do with leftover squash?
Leftover stuffed squash can be diced and added to salads or grain bowls for a nutritious boost. Alternatively, chop them up and mix them into a frittata or omelet for a hearty breakfast. They can also be blended into soups for added creaminess and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).