Acorn Squash Stuffed With Lamb & Curry

Recipe by Barbara Steele
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut acorn squash in half from stem to tip and scrape out seeds; set aside.
  • In a heavy, non-reactive (such as enameled) skillet, melt the butter over medium heat. Sauté onion for 2-3 minutes.
  • Quick trick: Use one of those handy green peeling/coring/slicing units that attach to the counter with suction. You can find these at most stores for around $20—if you don’t have one, I recommend getting one. They work really well, and save lots of time!
  • Core and slice the apple with the peeling arm wedged out of action. Slice the spiral to form small, uniform dice.
  • Add the apple, garlic and curry powder to the skillet. Sauté, stirring, for about 3 more minutes, or until apple is beginning to soften and curry has become quite fragrant.
  • Add lamb and mix thoroughly, breaking up chunks. Brown lamb and stir in cumin, cayenne and salt.
  • Add cream; allow to boil and reduce until thick.
  • Pack as much of the lamb mixture as possible into the hollowed-out squash halves. Place the squash in a baking dish just large enough to hold them upright.
  • Pour 1 inch of boiling water in the dish and cover tightly. If baking in the oven, use foil. If microwaving, use microwave-safe plastic wrap, ventilated with 2 slits.
  • Bake in preheated 400 F degree oven for 1 hour, or at 70% power in microwave for about 25 minutes, until the flesh of the squash is tender when pierced with a fork.
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