Mama's Stuffed Squash (Greek Style)

Updated: Dec 21, 2020

This recipe of my mom's that I absolutely love, is what inspired me to create this archive of our family recipes. This paper from my mama wasn't going to last much longer :0)


- 2 lbs. of squash

- 1 lb. chopped meat (meatloaf mix preferred - a combination of veal, pork and beef)

- 1/2 lb. onion

- 1/2 cup chopped parsley and mint leaves

-1/2 cup of rice

- salt and pepper

- 4 tbs. of squash pulp (or more if you want it moister)


Avgolemono Sauce

- Juice of one lemon

- 1/2 cup of cold milk

- 2 eggs

3-4 tbs. of flour-

- chicken broth (optional)

- water (optional)

- 1 tsp. cornstarch (optional)



- Cut ends of squash and peal stripes in the squash (leaving some of the skin on)

- Core the middle of the squash

- Mix raw meat with rice, salt, pepper, onion and chopped mint and parsley mixture

- Stuff the squash with meat mixture

- Salt the exterior of the squash

- place in a large pot and add 2 cups of water

-cover and cook on medium-low heat covered for 45 minutes to 1 hour until squash is tender and meat is cooked


Avgolemono Sauce

- Drain all liquid from squash into a separate pot

- In a separate bowl mix 3-4 tbs. of flour with 1/2 cup of cold milk

- Add 2 eggs with juice of one lemon

- Pour in egg, lemon and flour mixture into hot liquid from the squash pot

- Add salt and pepper to taste

- If you want to extend the sauce or it is too thick, add water or chicken broth

- If it is too thin try adding a tsp. of corn starch with a little milk or water


Pour half of sauce over zucchini and reserve the remainder of the sauce on the side for serving






Credit: Amalia Faraclas (My Mama)

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