Monday, October 4, 2010




  • 20 yellow squash
  • 20 slices of tomatoes

  • 20 tbsp of uncooked rice
  • 1/2 lb of ground beef
  • 2 large size of tomato
  • 1 large size of onion
  • 4 cloves of garlic
  • 1 green pepper
  • 3 tbsp of olive oil
  • 1 tsp of black pepper
  • 1 tbsp pomegranate paste
  •  juice of 2 lemon
  • 2 tbsp of tomato paste
  • 1 tbsp of red pepper paste
  • salt 

Take onion, green pepper,tomatoes and garlic into the bowl of food processor and process it until finely chopped. Take them in a large mixing bowl. Add the other ingredients ( rice, beef, tomato paste, red pepper paste, lemon juice, black pepper,pomegranate paste and salt) into the mixing bowl and mix it until well combined.
Wash and cut off the squash's tops. Scoop out inside of the squash with a spoon or vegetable peeler.
Fill them halfway with the fillings. Close each squash with a slice of tomato. Place them horizontally in a large pot, leaving no space between them. Fill the pot halfway with boiling water. Take the pot over medium heat and wait until it starts to boil. Turn the heat down to low as soon as it starts bubbling. Simmer for one our or until squashes are tender.


Sally - My Custard Pie said...

I have a passion for stuffed vegetables and I'm always on the look out for different recipes and regional variations. Pomegranate paste in the filling, closing the top with a slice of tomato...very interesting. Must try this lovely recipe.

Rosa's Yummy Yums said...

A nice fall recipe! Healthy and tasty.