Recipe courtesy of Cooking Channel

Stuffed Summer Squash (Cousa) with Bulgur in Tomato Broth

Getting reviews...
  • Level: Intermediate
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Cook: 1 hr
  • Yield: 1/4 cup
Share This Recipe


Baharat Spice Blend


  1. Cut the top of each squash off and reserve the ends. Use a squash or apple corer and remove the inner flesh of the squash, leaving a 1/4 to 1/2-inch wall, taking care not to pierce the skin. Reserve the tops (save the flesh and toss into soups, frittatas or other egg dishes, or pastas.) Place the squash in a bowl of salted ice water to firm it up.
  2. Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the garlic and cook, stirring until fragrant, about 1 minute. Add the lamb, sprinkle with 1 teaspoon salt and the baharat spice blend and cook, stirring, until it loses its pink color, about 3 minutes. Transfer to a bowl. Add the bulgur and 1 cup water and mix together. Set aside to cool and hydrate while you prepare the tomato broth. 
  3. Halve and grate the tomatoes on a coarse box grater into a large Dutch oven or skillet. Discard the skins. Add the remaining 4 tablespoons olive oil, the sugar, 2 teaspoons salt, pepper to taste and the jalapeno, if desired. Bring to a simmer over medium-low while you stuff the squash. 
  4. Drain and pat dry the squash dry. Loosely stuff the filling into each squash (leave enough headroom that you can stick your finger about 2 inches into the squash.) Turn the reserved squash tops so the narrow ends, when tucked into the squash, plug it closed (if needed, trim the tops so they fit snugly). 
  5. Layer the squash in the Dutch oven, adding water if needed so the sauce comes three-quarters the way up the squash. Cover with a circle of parchment paper. Cover with a lid and cook over medium-low heat until the squash are tender, about 50 minutes. 
  6. Carefully remove the squash to a lipped bowl. Add the pomegranate molasses or lemon juice to the tomato sauce and simmer until thickened, about 5 minutes. Season with salt and pepper. Ladle the broth into bowls. Serve the squash in the broth, whole or cut crosswise as desired. Scatter the herbs on top and drizzle with olive oil. Serve with pita bread. 
  7. Cousa Mutabbal, a salad served like hummus, can be made by simmering the contents of the cousa in a small saucepan until cooked. Add a little tahini, yogurt, salt and pepper. Serve with olive oil and crushed dried mint on top. Eat with pita bread.

Baharat Spice Blend

  1. Combine all spices in a mini food processor or spice grinder. Grin until well pulverized.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …