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Moroccan Lamb Stuffed Squash

16 INGREDIENTS • 11 STEPS • 2HRS 30MINS

Moroccan Lamb Stuffed Squash

Recipe

5.0

3 ratings
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.
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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.
author_avatar
Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com

2HRS 30MINS

Total Time

$4.02

Cost Per Serving

Ingredients

Servings
4
us / metric
Acorn Squash
4
Small Acorn Squash
Yellow Onion
240 g
Yellow Onions, chopped
Ground Cinnamon
2 tsp
Ground Cinnamon
Ground Cumin
1 tsp
Ground Cumin
Paprika
1 tsp
Paprika
Cayenne Pepper
1/4 tsp
Cayenne Pepper
Garlic
1 clove
Garlic, minced
Ground Lamb
455 g
Ground Lamb
Tomato Paste
1 Tbsp
Tomato Paste
Dates
7
Dates, chopped, pitted
Pine Nuts
50 g
Pine Nuts
Fresh Mint
4 Tbsp
Fresh Mint
Greek Yogurt
200 g
Greek Yogurt
Pomegranate Seeds
1 Tbsp
Pomegranate Seeds
Kosher Salt
to taste
Kosher Salt
Extra-Virgin Olive Oil
as needed
Extra-Virgin Olive Oil
for brushing

Nutrition Per Serving

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Calories
482
Fat
36.6 g
Protein
25.4 g
Carbs
12.5 g
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author_avatar
Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com

Cooking Instructions

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step 1
Preheat the oven to 425 degrees F (220 degrees C).
step 2
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.
step 2 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.
step 3
Place the 4 squashes on a sheet pan stem side up. Brush with 2 tablespoons of Extra-Virgin Olive Oil (as needed) and sprinkle with 3/4 teaspoon of Kosher Salt (to taste). Roast for 40 minutes, until the flesh is tender when pierced with a sharp knife.
step 4
Meanwhile, heat 1 tablespoon of Extra-Virgin Olive Oil (as needed) in a large sauté pan over medium heat. Add the Yellow Onions (240 g). Ground Cinnamon (2 tsp), Ground Cumin (1 tsp), Paprika (1 tsp), and Cayenne Pepper (1/4 tsp).
step 5
Cook over medium-low heat for 7-10 minutes, stirring occasionally, until the onions are translucent.
step 6
Add the Garlic (1 clove) and cook for 1 more minute. Raise the heat to medium, and add the Ground Lamb (455 g) and 1 1/2 teaspoons Kosher Salt (to taste).
step 6 Add the Garlic (1 clove) and cook for 1 more minute. Raise the heat to medium, and add the Ground Lamb (455 g) and 1 1/2 teaspoons Kosher Salt (to taste).
step 7
Cook for 6-8 minutes, crumbling the meat with a wooden spoon, until browned.
step 8
Add the Tomato Paste (1 Tbsp), Dates (7), Pine Nuts (50 g) and the 3 tablespoons of Fresh Mint (4 Tbsp), and cook for 2 more minutes. Set aside.
step 9
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
step 10
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 (200 g) and 1/2 teaspoon Kosher Salt (to taste) in a small bowl.
step 10 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 (200 g) and 1/2 teaspoon Kosher Salt (to taste) in a small bowl.
step 11
Serve hot with a dollop of seasoned yogurt, the reserved mint, and the Pomegranate Seeds (1 Tbsp). Enjoy!
step 11 Serve hot with a dollop of seasoned yogurt, the reserved mint, and the Pomegranate Seeds (1 Tbsp). Enjoy!

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