Round Summer Squash stuffed with Couscous, Beef and Tomatoes

 Round Summer Squash stuffed with Couscous, Beef and Tomatoes by Meeta K. Wolff

Prep Time: 30 minutes

Total Time: 1 hour 30 minutes


  • 6 round summer squash
  • 100g couscous, cooked
  • 200 lean ground beef
  • 3 garlic cloves, finely chopped
  • 1 onion, finely chopped
  • 2-3 tablespoons olive oil
  • 6 ripe tomatoes, coarsely chopped
  • Pinch of ground cumin
  • Pinch of sea salt
  • Freshly cracked pepper
  • Flat leaf parsley, coarsely chopped


  1. In a Cut the tops of the summer squash and using a teaspoon scoop out the flesh, chopping it coarsely.
  2. In a large skillet heat up the olive oil and lightly sauté onions and garlic, then add the ground meat and brown gently on medium heat.
  3. Add the squash flesh and the chopped tomatoes and allow the juices to intermingle. Add the cooked couscous season with sea salt, pepper and ground cumin. Toss well.
  4. Fill the squash with the filling and place on a baking tray. Pour about half a cup of water into the tray and place in a pre-heated oven at 180 degrees C for 20-25 minutes or until the squash are tender.

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