After scooping out the inside of the squash, when making Koosa, set aside the pulp to make koosa patties or to freeze in a zip lock bag for use later.  When ready to make the patties,  salt the pulp and set aside for a few minutes as the salt will absorb all the water. Then squeeze the pulp of the excess water and add the following to the pulp:
2 eggs beaten
1 cup flour
1 small onion diced or grated
1 teaspoon salt
1/2 teaspoon pepper or to taste

Combine all the ingredients together and mix. Drop by spoonful on a greased griddle, spread and round the edges like you are making a pancake, pat down and fry on both sides. When grease evaporates, add more as needed. As you cook the patties, lay them out on a paper towel to soak up the excess grease.