SPICY, LEBANESE LAMB-STUFFED SQUASH

Spicy, Lebanese Lamb-Stuffed Squash image

Provided by Chef Zephyr

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

1/2 lb ground lamb or 1/2 lb beef
1 tablespoon olive oil
1 medium onion, minced
2 tablespoons fresh parsley, minced
2 tablespoons chopped of fresh mint or 2 teaspoons dried mint flakes
1/3 cup raisins or 1/3 cup craisins
2 tablespoons pine nuts (optional)
1 tablespoon cider vinegar
1 1/2 tablespoons salt
1/4 teaspoon pepper
1/4 teaspoon dried rosemary, crumbled
1/8 teaspoon cinnamon
1 pinch nutmeg
1 1/2 cups cooked rice
8 ounces canned tomato sauce
3 medium acorn squash, halved lengthwise and seeded

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