Moroccan Lamb Stuffed Squash Recipes
MOROCCAN LAMB STUFFED SQUASH
It's comforting and hearty but still reasonably healthy, and a great way to turn a humble acorn squash into a delicious and really different dinner. This is a great recipe to make for a holiday dinner- there's something so pretty and festive about these little squashes, and they're really easy to make.
Provided by LideyLikes
Categories Weeknight Dinners Baked Goods Baking Comfort Food Make Ahead Shellfish-Free Weekend Project Beginner Gluten-Free Egg-Free Soy-Free Fish-Free Peanut-Free Grain-Free Classic Trending Oven Stove
Time 2h30m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Turn each Acorn Squash (4) on its side and slice an inch off the stem end, removing and discarding the stem. Using a spoon, scoop out the seeds and flesh. Slice 1/4 inch off the bottom end of the squash so it doesn't wobble. Scoop out the seeds and stringy parts.
- Place the 4 squashes on a sheet pan stem side up. Brush with 2 tablespoons of Kosher Salt (to taste) and sprinkle with 3/4 teaspoon of Extra-Virgin Olive Oil (as needed). Roast for 40 minutes, until the flesh is tender when pierced with a sharp knife.
- Meanwhile, heat 1 tablespoon of Extra-Virgin Olive Oil (to taste) in a large sauté pan over medium heat. Add the Yellow Onion (1 1/2 cup). Ground Cinnamon (2 teaspoon), Ground Cumin (1 teaspoon), Paprika (1 teaspoon), and Cayenne Pepper (1/4 teaspoon).
- Cook over medium-low heat for 7-10 minutes, stirring occasionally, until the onions are translucent.
- Add the Garlic (1 clove) and cook for 1 more minute. Raise the heat to medium, and add the Ground Lamb (1 pound) and 1 1/2 teaspoons Kosher Salt (to taste).
- Cook for 6-8 minutes, crumbling the meat with a wooden spoon, until browned.
- Add the Tomato Paste (1 tablespoon), Dates (7), Pine Nuts (1/3 cup) and the 3 tablespoons of Fresh Mint (4 tablespoon), and cook for 2 more minutes. Set aside.
- Reduce the oven temperature to 375 degrees F (190 degrees C). Using a soup spoon, scrape about 2 tablespoons of flesh from each squash and add it to the sauté pan with the lamb. Mix to combine
- Spoon the lamb filling into the hollowed out squashes filling each one to the top. Roast for 15 minutes, or until heated through. While the squash is cooking, combine the Greek Yogurt (7 ounce) and 1/2 teaspoon Kosher Salt (to taste) in a small bowl.
- Serve hot with a dollop of seasoned yogurt, the reserved mint, and the Pomegranate Seeds (1 tablespoon). Enjoy!
Nutrition Facts : Calories 162 calories, Protein 6.8 g, Fat 9.2 g, Carbohydrate 14.5 g, Fiber 2.0 g, Sodium 25.4 mg, SaturatedFat 3.5 g, Sugar 8.7 g, TransFat 0 g, Cholesterol 22.3 mg, UnsaturatedFat 3.6 g
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- Turn each squash on its side and slice an inch off the stem end, removing and discarding the stem. Using a spoon, scoop out the seeds to create a cavity in each squash. Slice ¼-inch off the bottom end of each squash so that they sit, stem-side up, without wobbling.
- Place the squash on a sheet pan, stem side up. Brush with 2 tablespoons olive oil and sprinkle with ¾ teaspoon salt. Roast for 40 minutes, until the flesh is tender when pierced with a paring knife.
- Meanwhile, heat 1 tablespoon olive oil in a large (12-inch) sauté pan over medium heat. Add the onion, cinnamon, cumin, paprika and cayenne pepper and cook over medium-low heat for 7 to 10 minutes, stirring occasionally, until the onions are translucent. Add the garlic and cook for one more minute. Raise the heat to medium, and add the lamb and 1½ teaspoons salt. Cook for 6 to 8 minutes, crumbling with the meat with a wooden spoon, until browned. Add the tomato paste, dates, pine nuts, and the 3 tablespoons mint, and cook for 2 more minutes. Set aside.
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