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 Extra-Virgin Olive Oil (to taste) 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.
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!