Took some Calabasas squash and stuffed them with a Middle Eastern pilaf I made.
1 Pound, core
2 Medium, chopped finely
1 Tablespoon (middle eastern spice mix)
1 Cup (16 tbs)
1 1⁄2 Cup (24 tbs)
1. Wash the calabazas and slice of the crowns.
2. Using a corer, scoop out the cores from the center of each squash.
3. With the teeth of the corer, score the outside of each calabaza. This will help the steam to penetrate through the flesh.
4. In a sauté pan heat the olive oil and brown the ground beef in it.
5. When the beef renders its fat and changes color, add the chopped onion to the pan. Sauté the mixture until the onion is soft and translucent.
6. Stir in the dried currants and seven spices and sauté a couple of minutes more.
7. Add the rice and sauté with the meat and onion mixture until the rice is translucent.
8. Add a 1 ½ cups of water to the rice and meat mixture and steam it until the rice and meat is tender.
9. Use a teaspoon to stuff the pilaf into the scooped out calabazas. Pack the squashes well.
10. In a large pot, bring 2 cups of water to a boil then arrange the stuffed calabaza squashes in the pan, standing them upright.
11. Cover the pot tightly and reduce heat to medium low. Allow the calabazas to steam for about 20 to 25 minutes.
12. When cooked, drizzle olive oil over the steamed and stuffed calabazas.
13. Allow them to cool.
14. Serve them at room temperature as a side dish or as an appetizer.