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Before you jump to Lebanese stuffed squash/zucchini recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Conserve Money In The Kitchen.

Remember when the only men and women who cared about the environment were tree huggers along with hippies? That has completely changed now, since we all seem to have an awareness that the planet is having problems, and we all have a part to play in fixing it. The experts are agreed that we are unable to adjust things for the better without everyone’s active involvement. This needs to happen soon and living in methods more friendly to the environment should become a mission for every individual family. The kitchen is a good starting point saving energy by going a lot more green.

You may possibly prefer cooking food with your oven, but using a microwave instead will cost you a lot less money. When you find out it will require 75% more energy to cook in the oven, you may look for more ways to use the microwave. In comparison with your stove, you can make boiled water or steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. You might believe that you save energy by washing your dishes by hand, but that is not true. A dishwasher is specifically effective when it’s full before a cycle is commenced. Save even more money by air drying as well as cool drying your dishes as an alternative to heat drying them.

As you can see, there are lots of little things that you can do to save energy, as well as save money, in the kitchen alone. It is reasonably uncomplicated to live green, after all. A lot of it is simply using common sense.

We hope you got insight from reading it, now let’s go back to lebanese stuffed squash/zucchini recipe. You can cook lebanese stuffed squash/zucchini using 15 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Lebanese stuffed squash/zucchini:

1. Get 2 kg medium sized squash/zucchini
2. Provide 450 grams ground lean meat, uncooked
3. Use 1 cup short grain rice, uncooked
4. Take 1 medium tomato, grated to take off skin
5. You need 1 medium tomato, finely diced
6. Use 2 tsp salt, pepper, and allspice
7. Take 2 clove medium sized garlic, grated
8. Provide 2 tbsp Mint, finely chopped
9. Provide 1 medium lemon, juiced
10. Use 2 tsp vegetable oil
11. Prepare 1 Water, enough to completely cover squash.
12. Get 2 tbsp tomato paste
13. Get 2 clove Garlic, grated
14. Take 1 salt/pepper
15. Take 2 tbsp lemon juice

Steps to make Lebanese stuffed squash/zucchini:

1. Clean squash and use the special utensil to core it out. This tool can be found in middle eastern shops.
2. Mix rice, meat, grated tomato, chopped tomato, lemon juice, oil, garlic, mint, and spices.
3. Stuff squash 3/4 full and tap squash on palm of hand slightly to bring down stuffing. It should not be tightly packed,keep in mind rice will soak up liquid and puff. Rice should NOT reach the top of squash, leave about an inch empty.
4. Lay stuffed squash in a layer in pot. Keep layering them flat until they are all in the pot.
5. Add water, enough to submerge the squash. Add the tomato paste, salt/pepper, lemon juice and grated garlic. These flavors mirror the flavors in the squash.
6. Cover squash with a large round glass plate and top it with a kettle filled with water. This may look funny, but it will ensure they are fully submerged and will complete cooking the rice inside all at the same time.
7. On high heat, let come to a rolling boil, bring heat down to medium and cook for 1 hour. After 1 hour, take kettle and plate off and cover with lid for 15 more min.
8. Take one out, poke it with a fork, it should be tender. Cut it up, rice should be soft. Serve with some of the sauce on top. Enjoy.

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