SPICY, LEBANESE LAMB-STUFFED SQUASH
Tasty stuffed acorn squash recipe with Middle Eastern flavor. Can substitute ground beef for the lamb. It takes an hour longer if cooking squash in oven instead of microwave.This has been a favorite for years. Originally published in The Family Circle Cookbook, @ 1974.
Provided by Chef Zephyr
Categories Low Protein
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 314.8, Fat 11.6, SaturatedFat 4.3, Cholesterol 27.6, Sodium 1973.9, Carbohydrate 45.8, Fiber 5, Sugar 7.8, Protein 10.2
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