Thanks to Fadlou Shehadi, a Terhune customer from Princeton NJ, for this recipe.
- 3 lbs Goya squash
- 1 small onion, chopped
- 1 Tbsp butter
- 1 cup long grain rice
- 1 lb. finely chopped lamb shoulder or ground beef
- 1/8 tsp cinnamon
- 1 Tbsp + 2 tsp kosher salt
- Pepper to taste
- 3 large tomatoes, peeled and diced or 1-lb can of stewed tomatoes
- 2 cups chicken broth
Core the squash, leaving ½ inch walls – be careful not to pierce the shell. Rinse squash in cold water and drain. Rinse and drain the rice. Place it in a bowl. Add the meat, chopped onion, cinnamon, salt and pepper; mix well. Then add ½ of the diced tomatoes to the mixture and combine. Stuff the squash with the meat mixture about two thirds full and within an inch of the ends to leave room for the rice to expand. Place some garlic cloves in a sauté pan, squeeze some lemon juice on top and then place the filled squash in the pan and pour the rest of the tomatoes on top. Barely cover with chicken broth and 2 tsp salt. Cover and cook on a medium flame for about 35 minutes or until rice is cooked. Gently remove squash to a serving platter. Serve the liquid on the side or pour over the squash and filling. Add some whole milk yogurt for an even better flavor!