Spicy, Lebanese Lamb-Stuffed Squash

Name: Spicy, Lebanese Lamb-Stuffed Squash
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 0.5 lb ground lamb; 1 tbsp olive oil; 1 medium onion; 2 tbsp fresh parsley; 2 tbsp chopped of fresh mint; 0.333 1/3 cup raisins; 2 tbsp pine nuts; 1 tbsp cider vinegar; 1.5 tbsp salt; 0.25 tsp pepper; 0.25 tsp dried rosemary; 0.125 tsp cinnamon; 1 pinch nutmeg; 1.5 cup cooked rice; 8 oz canned tomato sauce; 3 medium acorn squash

Lamb, acorn squash and raisins come together in this dish, fragrant with cinnamon and nutmeg and baked in the oven.

1 hr · Serves 6 · Medium

Method

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Time: Prep 15 min · Cook 45 min · 60 min total
Difficulty: medium

1
Cook squash in microwave or Cut a thin slice off the bottom of each squash half, if necessary, so that it will stand without wobbling. Place squash, hollow side up, in a shallow baking pan. Add 1/4 cup water, cover with foil. Bake at 400 degrees for 25-30 minutes Squash should be just tender, not soft.
30 min
2
Meanwhile prepare filling. Brown lamb with olive oil in a large heavy skillet over high heat.
3
Reduce heat to med. and add onions, stir fry for 5 minutes Add all remaining ingredients except rice and tomato sauce.
5 min
4
Turn heat to low and let simmer 10-15 mins., until currants plump and flavors mingle. Mix in rice, recover and simmer for 10 minutes.
5
Stir in tomato sauce and simmer uncovered for 10 minutes. Drain squash on paper towel and brush lightly with 1 tablespoon soft margarine. Mound filling into each hollow.Arrange squash on a cookie sheet or baking pan. Bake at 350 for 30 min or until stuffing and squash are heated through.
6
Can also be stuffed and refrigerated then heated for about 45 minutes.
45 min