Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

This is from 365 Low Fat Meals. I’m posting this for ZWT3, Greece or Australia.

Ingredients Nutrition

Directions

  1. Preheat oven to 400. Place squash cut-side down, in a 9 by 13 inch baking pan; add ¼ inch and cover with foil. Bake 50 minutes or until squash is tender.
  2. While squash is baking, coat a large skillet with cooking spray. Add olive oil and tilt to coat the bottom. Add lamb, onion, and garlic; sauté until lamb is brown, about 5 minutes.
  3. Drain off any fat. Add parsley, mint, currants, pine nuts, cinnamon, salt and pepper. Stir to combine.
  4. Cover and simmer 10 minutes. Stir in rice and tomato sauce. Remove from heat.
  5. Remove squash from oven. Reduce heat to 350. Drain off liquid from pan and blot squash dry with paper towels.
  6. Place squash, cut side up, in plan. Fill each hollow with ½ cup of the meat filling.
  7. Cover pan loosely with foil and bake 15 minutes or until filling is hot.

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