First things first—preheat your oven to 375°F (190°C). This is the perfect temperature to roast the squash and get that soft, tender texture while allowing the stuffing to heat through.

Cut the Cousa Squash: Start by cutting off the tops of your cousa squash. You want to remove enough so you can scoop out the seeds and create a hollow cavity for the stuffing. Depending on the size of your squash, you may also need to trim the bottoms slightly so they can sit flat in your baking dish.

Scoop Out the Seeds: Use a spoon to gently scoop out the seeds and some of the flesh. Be careful not to pierce the sides of the squash, as you want the walls to stay intact and hold your filling.

Tip: If you’re working with larger squashes, use a melon baller or a small ice cream scoop to make the job even easier!

Now comes the fun part—preparing your stuffing! Follow these steps depending on your choice of filling:

Meat-Based Filling: Brown your ground meat in a large skillet over medium heat. Add chopped onions and garlic, and sauté them until softened. Stir in your spices—like cumin, cinnamon, and allspice—and cook for another minute. Finally, stir in your cooked rice or quinoa, fresh herbs, and a squeeze of lemon juice. Mix well and set aside to cool slightly.

Vegetarian or Vegan Filling: Sauté your vegetables in a bit of olive oil until they’re tender and lightly caramelized. If you’re using grains like rice or quinoa, mix them in now. Add fresh herbs, a sprinkle of cheese (if using), and season with salt, pepper, and spices like thyme or oregano. Combine everything into a flavorful, well-seasoned mixture.

Tip: Make sure the stuffing isn’t too hot when you fill the squash—it helps the squash cook evenly and prevents the skin from cracking.

Now that your stuffing is ready, it’s time to fill your squash!

Stuffing Each Squash: Using a spoon, gently stuff each hollowed-out squash with your prepared filling. Don’t overpack the squash—leave a little room at the top so the stuffing has space to expand as it cooks.

Top Off: If you like, sprinkle a bit of cheese or breadcrumbs on top for an extra crunchy, cheesy finish (this works great with a meat or veggie filling). This step isn’t necessary, but it adds a nice golden, crispy top.

Tip: If you have any leftover stuffing, you can bake it in a small oven-safe dish for a tasty side dish!

Place your stuffed cousa squash in a greased or parchment-lined baking dish. If the squash is leaning to one side, you can prop it up with crumpled foil to ensure it stays upright during baking.

Cover and Bake: Cover the baking dish loosely with aluminum foil and bake for about 30 minutes. This will help the squash soften and cook evenly without drying out. After 30 minutes, remove the foil and bake for an additional 10–15 minutes, or until the tops are golden and the squash is tender when pierced with a fork.

Tip: If you're using cheese, the final uncovered baking time is a great opportunity to let it melt and become bubbly!

Once your stuffed cousa squash is cooked to perfection, it’s time to dig in! Allow the squash to cool for a few minutes before serving to let the flavors settle. Serve it as a main dish for a light, healthy dinner, or as a side alongside grilled meats, roasted vegetables, or a fresh salad.

Tip: A squeeze of fresh lemon juice on top adds a zesty, bright flavor that brings the whole dish together!