Kulend Mahshi - Stuffed Mexican Squash

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

🎃 8 Mexican squash
🥩 1 pound ground beef
🧄 2 cloves garlic, minced
🧅 2 medium onions, chopped
🌿 1 cup parsley, chopped
🐓 1/2 tablespoon chicken bouillon
🌶️ 1 teaspoon black pepper
🌶️ 1 teaspoon paprika
🌿 1 teaspoon cumin
🍛 1 teaspoon curry powder
🧂 1/2 teaspoon salt
🫒 1 tablespoon oil
🍅 1 can (6 oz) tomato paste
🍅 1 tablespoon tomato bouillon
🐓 1 teaspoon chicken bouillon
🌶️ 1/2 teaspoon black pepper
🌿 1 teaspoon dried mint
💧 2 cups warm water

Instructions

1- Prepare the Squash:

Preheat your oven to 400°F (200°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