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Spicy Lebanese Lamb Stuffed Squash

Chef.at.Home's picture
Ingredients
  Acorn squash 3 Medium, halved and seeded
  Lean ground lamb 1⁄2 Pound
  Olive oil/Vegetable oil 1 Tablespoon
  Butter/Margarine 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
  Pepper 1⁄4 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
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Lamb
Preparation Time: 
5 Minutes

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