Lamb Stuffed Squash

 

Lamb Stuffed Squash


Fall food is probably my fave food group. It is its own food group right?  Yeah, I thought so too.   When I was pregnant with mini-hubs (youngest), we had acorn squash growing like weeds in our tiny little garden and I couldn’t get enough of them. Although back then I’d load it full of butter, cinnamon and brown sugar.  Gone are the days of me eating butter and brown sugar (butter I’d still eat by the spoonful if I could! Brown sugar I don’t miss!).   Back then mini-me (oldest) wouldn’t eat them at all.  My how things have changed since then!  She asked for the leftovers of this dish to be packed in her lunch the next day.  And I somehow got off on a tangent….

Lamb stuffed squash!  If you’ve never tried lamb then you’re seriously missing out. It has the most amazing flavor.  Gives a nice variety from always using ground beef too. I was in a total creative cooking slump until a friend I follow on Instagram posted a stuffed squash recipe and it totally inspired me to make this dish. (Thanks Sarah!) 

I had some long winded explanation for this recipe but my husband has a really hilarious movie on and I can’t watch and type at the same time so here’s the recipe, ENJOY!!  

  
RECIPE TIPS 

*any variety of squash works.  I used acorn and carnival squash

*ground lamb is bomb but feel free to use ground beef, chicken, or sausage in its place 

*I was out of onion (😱 blasphemy!) but it would’ve been delicious in this so if you have some add half a diced onion with the rest of the veggies 

Serves 4-5 

INGREDIENTS 

  • 3 medium-large acorn squash, halved and seeded 
  • 1 lb ground lamb
  • 1 red bell pepper, diced 
  • 1 stalk celery, diced 
  • 1 1/2 cups mushrooms, diced 
  • 1 cup cauliflower rice 
  • 2 TB autumn spice blend (or season with sage, fennel, pumpkin pie spice and Italian seasoning) 
  • 1 tsp sea salt
  • 1 tsp fennel
  • 1 tsp garlic powder

DIRECTIONS

  1. Preheat oven to 400°. 
  2. Bake squash skin side up on a parchment lined baking sheet for 45 minutes or until soft 
  3. While squash is baking, work on filling. In a large skillet add a TB of cooking fat and sauté bell pepper, mushrooms, celery and onion if using, for two minutes. Add lamb and continue to cook until browned. 
  4. Season lamb and veggies with all the spices and herbs, cook for one minute.  
  5. Add cauliflower rice and cook for two minutes.  
  6. Fill squash evenly with lamb mixture
  7. *optional-sprinkle with raw cheddar or Parmesan cheese 
  8. Return to oven and bake for 5 minutes

 

   

  

  

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