One-pot mahshi sliced kousa squash casserole has minced meat, 7 spice, onions, garlic, tomatoes, squash, and rice. It doesn't need cored squash like traditional mahshi kousa.
- 4 to 6 kousa squash about 5 cups sliced (Calabaza, calabacitas, or Mexican squash)** see note 1
- 2 small onions or 1 large onion (2 cups chopped)
- 8 garlic cloves
- 1 lb (or 500 grams) minced ground beef (or ground lamb)
- 1 cup long-grain rice
- 14.5 oz can of diced tomatoes
- 6 oz. can tomato paste
- 1 tbsp 7 spice (or 1/2 tbsp cinnamon)
- 5 cups of water
- salt and pepper to taste
- Chop the garlic and onions to the same size. Slice the ends off of the kousa squash. Slice the kousa into thin circles.
- In a nonstick large pot on high heat, add the olive oil. Once it starts to heat up, add the chopped onions and garlic. Sautee until starting to brown.
- Add the minced meat to the sauteed onions. Break apart any clumps and cook until browned (about 3 to 4 minutes). Add the ground 7 spice, salt, and pepper.
- Turn the heat down slightly to medium-high heat. Add the sliced kousa, canned diced tomatoes, canned tomato paste, and 4 cups of water. Mix everything together. Cover and simmer on medium-high heat for about 25 minutes or until the kousa squash starts to break apart.
- Add 1 cup of rice and 1 cup of water. Mix well. Cover and cook on low heat for 30 minutes or until the rice is tender.
- Substitute zucchini squash for kousa squash. Due to size differences, slice 5 cups of zucchini for an equal parts substitute.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
- Serving Size: 2 cups
- Calories: 324 calories
- Sugar: 7 g
- Sodium: 215 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3.5 g
- Protein: 21 g
- Cholesterol: 50 mg
Keywords: kousa, kousa casserole, squash casserole, mahshi kousa, mehshi kousa