Spicy Lebanese Lamb Stuffed Squash
|Acorn squash||3 Medium, halved and seeded|
|Lean ground lamb||1⁄2 Pound|
|Olive oil/Vegetable oil||1 Tablespoon|
|Onion||1 Medium, chopped|
|Minced parsley||2 Tablespoon|
|Minced fresh mint/2 teaspoons mint flakes||2 Tablespoon|
|Dried currants/Raisins||1⁄2 Cup (8 tbs)|
|Pinon nuts||2 Tablespoon (Pine)|
|Cider vinegar||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Rosemary leaves||1⁄4 Teaspoon, crumbled|
|Ground cinnamon||1⁄8 Teaspoon|
|Ground nutmeg||1 Pinch|
|Cooked rice||1 1⁄2 Cup (24 tbs)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Melted butter/Margarine||4 Teaspoon|
1. Prepare squash: Cut a thin slice off the bottom of each squash half. Place squash halves, hollow-sides up, in a 13x9x2-inch baking pan; add 1/4 inch water; cover dish with aluminum foil.
2. Bake in hot oven (400°) 25 minutes, or until squash are tender, but not soft.
3. While squash bake, prepare the meat filling: Brown lamb in oil and butter or margarine in a large, heavy skillet. Add onions; saute until soft, about 5 minutes. Add parsley, mint, currants or raisins, nuts if using, vinegar, salt, pepper, rosemary, cinnamon and nutmeg; cover skillet. Simmer 10 minutes, or until currants or raisins are plump. Add rice and stir to blend; cover; simmer 10 minutes; stir in tomato sauce and simmer, uncovered, 10 minutes, stirring occasionally.
4. Drain squash halves on paper toweling, brush lightly with melted butter or margarine, then mound meat filling into hollows. Arrange squash halves in baking pan. (If you prefer, squash can be prepared and stuffed several hours ahead of time; refrigerate until about 45 minutes before serving.)
5. Bake in a moderate oven (350°) for 30 minutes, or until the stuffing and squash are heated through and lightly browned.