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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |