How to Make Kousa

By Feelgoodfoodie · 90 min

Ingredients

Instructions

1. Cut off the stalks of the squash. Using an apple corer, hollow out each squash without puncturing the outside, and set the flesh aside.
2. Heat the olive oil in a large deep pot over medium heat. Add the chopped onion and ground beef, and season with the salt and black pepper. Cook for 8 minutes until the beef is browned. Add the rinsed short grain rice and stir to combine. Transfer to a bowl and set aside.
3. Fill each hollowed squash with the rice stuffing, leaving about ¼ inch of space at the top. Place a tomato chunk on top of each to seal it.
4. To make the tomato broth, heat the olive oil in the same pot over medium heat. Add the tomato paste, minced garlic, salt and black pepper, and cook for 1 minute until fragrant. Add the water and stir to combine.
5. Place the stuffed squash in the pot, submerging them almost entirely in the broth and adding up to one more cup of water if needed. Bring to a boil, then reduce to a simmer. Place a heatproof plate on top to hold them down, cover and cook for 1 hour and 15 minutes.
6. Uncover and cook for 15 more minutes, until the sauce has reduced and the rice is fully cooked.

Summarized from Feelgoodfoodie's video. Watch it for the details.