2 dozen small or medium sized squash (koosa)
1 1/2 cup rice
1 large bunch parsley
1 bunch scallions
1/2 cup pine nuts, or 1 cup chick peas
1/2 cup oil
1 large can whole tomatoes
1 clove garlic
1 tsp. dried mint, crushed
Salt and pepper to taste
Wash koosa and cut off stems. Scoop out insides of squash
leaving a 1/4 to 1/2 inch shell. Rinse parsley and scallions and
chop fine. Mix together with pine nuts or chick peas, oil, salt
and pepper. Rinse and drain rice and add to mixture. Stuff squash
3/4 full and place in saucepan. Add clove of garlic, whole. Pour
water and tomatoes over squash. Cover and cook over low heat for
45 minutes. When almost done sprinkle dried mint over top of
squash. Serves: 8-10.
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