Kousa Cores (Lebanese Cooked Squash Filling)

0 After coring the squash for dishes like stuffed Kousa, collect the inner flesh.
1 Chop the squash flesh into small, uniform pieces for even cooking.​
2 In a medium pan, heat the olive oil over medium-high heat.
3 Add the minced garlic and sauté for about 30 seconds until fragrant.​
4 Add the chopped squash flesh to the pan, stirring to combine with the garlic.
5 Stir in the dried mint, sumac, pomegranate molasses, and a pinch of salt.
6 Reduce the heat to low and let the mixture simmer for about 15 minutes, stirring occasionally, until the flavors meld together.
7 Enjoy the dish warm, either with the flavorful broth that forms or drained if preferred.​