Stuffed Kousa (Palestinian Squash)
Ingredients
- 4-5 Middle East squash or Mexican squash
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh dill
- 1 clove garlic, peeled
- 1/2 cup white wine (optional)
- salt and pepper
- 1/2 tsp. sumac
Instructions
- Preheat oven to 400 degrees. Wash zucchini. Cut off one end and reserve cap. Using a spoon or corer, remove the insides, leaving a 1/4 inch wall.
- Chop reserved insides and caps. Mix with chopped dill, salt and pepper, and stuff back into the zucchini. You may need to finely chop another whole zucchini to have enough filling.
- Heat oil in oven proof roasting pan. Add zucchini and brown lightly on all sides, about 5 minutes.
- Deglaze with wine and add about 1/2 cup water (or deglaze with 3/4 cup water if not using wine). Reduce heat, cover and place in oven. Bake about 20 - 30 minutes until the squash is soft when pierced with a sharp knife.
- Remove from oven. Plate with pan juices and a dusting of sumac.
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