Spicy, Lebanese Lamb-Stuffed Squash

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Cook squash in microwave or Cut a thin slice off the bottom of each squash half, if necessary, so that it will stand without wobbling. Place squash, hollow side up, in a shallow baking pan. Add 1/4 cup water, cover with foil. Bake at 400 degrees for 25-30 minutes Squash should be just tender, not soft.
  • Meanwhile prepare filling. Brown lamb with olive oil in a large heavy skillet over high heat.
  • Reduce heat to med. and add onions, stir fry for 5 minutes Add all remaining ingredients except rice and tomato sauce.
  • Turn heat to low and let simmer 10-15 mins., until currants plump and flavors mingle.
  • Mix in rice, recover and simmer for 10 minutes.
  • Stir in tomato sauce and simmer uncovered for 10 minutes.
  • Drain squash on paper towel and brush lightly with 1 tablespoon soft margarine. Mound filling into each hollow.Arrange squash on a cookie sheet or baking pan. Bake at 350 for 30 min or until stuffing and squash are heated through. (I usually skip the baking & just serve it up when stuffing is done).
  • Can also be stuffed and refrigerated then heated for about 45 minutes.
Advertisement