Stuffed Squash (Coosa Mihshee)
Stuffed squash with savory rice and ground meat filling, seasoned with cinnamon and allspice, ideal for family dinners or festive occasions, offering warm, aromatic flavors.
Ingredients
Instructions
- Core the squash and rinse with cold water.
- Combine rice, ground beef or lamb, tomato puree, salt, pepper, cinnamon, and allspice in a mixing bowl and mix well.
- Stuff each squash with the mixture, leaving approximately 3/4 inch opening unfilled to allow rice to expand.
Tips & Substitutions
For a flavor twist, consider adding chopped herbs like parsley or dill to the filling. If you're looking for a healthier option, you can substitute brown rice for white rice, which will add more nutrients and a nuttier flavor. Additionally, consider using ground turkey for a leaner meat alternative. Be sure not to overstuff the squash to allow for the rice to expand during cooking.
Serving Suggestions
Stuffed squash can be served as a main dish or a side. Pair it with a fresh green salad dressed lightly with vinaigrette for a refreshing contrast. It also goes well with a side of roasted vegetables or a rustic bread to soak up any juices. For a hearty meal, consider serving it alongside a bowl of Czech Country Soup to round out the flavors.
Storage & Reheating
Leftover stuffed squash can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, place the stuffed squash in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual portions, but be cautious not to overheat, as the squash can become mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Squash (Coosa Mihshee) contains roughly 96 calories, with 1g protein, 11g carbohydrates, and 5g fat. Note that it is relatively high in sodium, at 656mg per serving (29% 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 make this recipe ahead of time?
Yes, you can prepare the stuffed squash ahead of time. After stuffing, cover them tightly and refrigerate for up to a day before cooking. Just remember to let them come to room temperature before baking, or adjust the cooking time to ensure they cook through evenly.
What type of squash is best for this recipe?
The best squash for this recipe is the small green coosa squash, which has a tender skin and a sweet flavor that complements the filling. If unavailable, you can substitute with other small squash varieties like zucchini or pattypan squash, but adjust cooking times as needed.
Can I freeze stuffed squash?
Yes, stuffed squash can be frozen. After baking, allow them to cool completely, then wrap each squash tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and follow reheating instructions.
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).