Hashwa Stuffed Squash

Last week, my dad and I went to the Lebanese Food Festival and I got inspired to start cooking more Lebanese food. I grew up eating a fair bit of Lebanese food but I've never actually cooked anything myself.  I bought a cookbook and this was my first attempt at hashwa... a rice-meat stuffing. The stuffing can be used to stuff cabbage, squash, eggplants, green peppers, or grape leaves. I stuffed butternut squash and I am obsessed! These were so good!

Hashwa (Rice-Meat Stuffing) Ingredients:
- 1 1/2 lb. lambs meat (chili grind)-- (you can use any meat, but lamb is the best!)
- 1 cup of medium grain rice (I used brown rice because it is healthier)
- 6 tsp. of dairy- free margarine (Earth Balance from Whole Foods is my favorite)
- 1 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. black pepper
- 2 Tbsp. cold water

Directions:
Cook rice on the stovetop until soft. This can take up to 50 minutes depending on the type of rice.
While the rice is cooking, cut off the top of the butternut squash and core it.

Once the rice has cooked and cooled, mix all ingredients together, including the uncooked meat. (As you can see, I did not cook the rice before I mixed everything which I regret. The rice did not cook enough in the oven.

When all of the ingredients are mixed together...it's time to stuff the squash.

Place the stuffed squash in a casserole dish with a lid. I took all of the squash that I had cored out and put it at the bottom of the casserole dish too. I did not want those to go to waste. Cook for 50 minutes or until the lamb is well-cooked.
 
I am seriously obsessed with this recipe- it is so simple but so healthy and the flavor is so unique!