To make stuffed squash, or coosa mehshee (MEH-she), the squash has to be hollowed out. A special tool is used for this, and it’s typically called a zucchini corer. These long metal corers can be found in Middle Eastern markets very cheaply, or online. Is there a makeshift corer you can use? That depends. A melon baller could work, depending on the size of your squash. My melon baller was way too large to core my narrow squash. This dish will be easier, and therefore more pleasurable, to make (and, in turn, more pleasurable to eat) if you go ahead and get the corer. Besides, once you taste the stuffed squash, you’ll want to make it again and again, and then you’ll feel vindicated about having bought another gadget.
Cut the top of the squash off (the stem end that was connected to the plant). If your squash is bent at the neck, cut below the bend. You can save any edible portion of the bent pieces; slice them up and sauté them in flash in a splash (I couldn’t resist an opportunity to rhyme on my blog) of olive oil on high heat with a little salt. Delicious.
Hollowing the squash is entertaining and easier than it seems, but you have to be careful not to get carried away with how good you are at hollowing it out and puncture through the squash. Take it easy, leaving a ¼ inch rim of squash. Core deep enough into the squash to end up with a decent balance of stuffing to squash.
Insert the corer in ¾ of the length of the squash and twist. Pull out the core. Do this a few times, scraping against the edge of the squash with gentle pressure until you’ve hollowed it out. If you do puncture a squash, don’t throw it away in a huff. It’s still useable. Just serve that one, the ugly duckling, to yourself and no one will know.
The squash cores are sometimes added into the pot with the coosa when it cooks, and there are other tasty ways to use them up. I don’t add the cores into this dish but if you try it and like it, you get points for wasting not.
Tomorrow: the recipe for coosa mehshee (stuffed summer squash)!
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Wow who knew someone other than my Dad made those! Thanks Maureen, the link really helps.
Love the blog!
Thanks Anne…I bet your dad’s were delicious!
I just bought a corer on Amazon – cannot wait to try these!
That is great Beth!!
Didn’t you call the corer
a goofer? Still using Grandma Shaker’s goofer!
I love making this, just like my aunts used to. However, I always try to find much larger squash like the ones we had in upstate NY. Do you find a big difference or have a preference between the large vs. small?
Rick, I look for the pale green coosa that isn’t always available. In Chicago at the farmer’s market they had it and called it Korean squash. They are about the length of your hand and about 2.5 inches wide. I like that size because they look nice on the plate, but I think I would like them smaller too!
Hi i was just curious about the koosa corer …i cant seem to find one but would love to make this!!!!any suggestions
Hi! Thrilled you want to make coosa! Try Middle Eastern grocery stores or delis. Kitchen shops sell something called a “zucchini corer” that is very similar and will work well. Let me know how your coosa comes out! It’ll be delicious.
Hi! Can i core the squash a day ahead of time?
Yes, you sure can–it keeps well refrigerated or frozen.