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RECIPE
16 INGREDIENTS11 STEPS2hr 30min

Moroccan Lamb Stuffed Squash

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.
Moroccan Lamb Stuffed Squash Recipe | SideChef
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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LideyLikes
Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
http://www.lideylikes.com
2hr 30min
Total Time
$4.93
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
4
Small  Acorn Squash
1 1/2 cups
Yellow Onions , chopped
1/2 Tbsp
Ground Cinnamon
1 tsp
Ground Cumin
1 tsp
1/4 tsp
Cayenne Pepper
1 clove
Garlic , minced
1 lb
Ground Lamb
1 Tbsp
Tomato Paste
7
Dates , chopped, pitted
1/3 cup
Pine Nuts
1/4 cup
3/4 cup
to taste
to taste
Extra-Virgin Olive Oil
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Nutrition Per Serving

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CALORIES
652
FAT
36.9 g
PROTEIN
27.3 g
CARBS
58.5 g

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 3
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.
Step 4
Meanwhile, heat 1 tablespoon of Extra-Virgin Olive Oil (to taste) in a large sauté pan over medium heat. Add the Yellow Onions (1 1/2 cups) . Ground Cinnamon (1/2 Tbsp) , 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 (1 lb) 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 (1/3 cup) and the 3 tablespoons of Fresh Mint (1/4 cup) , 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 (3/4 cup) 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!
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Nutrition Per Serving
Calories
652
% Daily Value*
Fat
36.9 g
47%
Saturated Fat
14.0 g
70%
Trans Fat
0.0 g
--
Cholesterol
89.2 mg
30%
Carbohydrates
58.5 g
21%
Fiber
7.8 g
28%
Sugars
34.8 g
--
Protein
27.3 g
55%
Sodium
101.8 mg
4%
Vitamin D
0.1 µg
0%
Calcium
178.7 mg
14%
Iron
4.2 mg
23%
Potassium
1136.5 mg
24%
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