Spicy Lebanese Lamb-Stuffed Squash

By Bostoncook

Recipezaar

Ingredients

• 3 acorn squash, halved lengthwise and seeded
• 1/2 pound ground lamb
• 1 tablespoon olive oil
• 1 tablespoon margarine
• 1 onion, minced
• 2 tablespoons parsley
• 2 tablespoons fresh mint, or 2 tsp dried
• 1/3 cup dried currants, or raisins
• 2 tablespoons pine nuts (optional)
• 1 tablespoon cider vinegar
• 1 1/2 teaspoons salt (I cut way back)
• 1/4 teaspoon pepper
• 1/4 teaspoon rosemary, crumbled
• 1/8 teaspoon ground cinnamon
• 1 Pinch nutmeg
• 1 1/2 cups cooked rice
• 1 can tomato sauce (8 ounces)
• 1 tablespoon margarine, melted

Details

Servings 6

Preparation

Step 1

1. Cut a thin slice off the bottom of each squash half, if necessary, so that it will stand without wobbling. Place squash, hollow sides up, in a shallow baking pan; add about 1/4 inch water; cover with foil. Bake ("parboil") in a hot oven (400 degrees) 25 to 30 minutes. Squash should be "just tender," not soft.

2. While squash "parboils," prepare SPICY MEAT FILLING: Brown lamb or beef in olive oil and 1 tablespoon margarine in a large heavy skillet over high heat; reduce heat to moderate; add onion; stir-fry 5 minutes.

3. Add all remaining ingredients except rice, tomato sauce and melted margarine. turn heat to low; cover and let simmer 10 to 15 minutes, until currants plump and flavors mingle.

4. Mix in rice; re-cover; simmer 10 minutes; stir in tomato sauce and simmer uncovered, stirring now and then, for about 10 minutes.

5. Drain squash on paper toweling; brush lightly with the 1 tablespoon melted margarine, then mound SPICY MEAT FILLING into hollows; Arrange squash on a cooky sheet and let stand 10 minutes at room temperature before baking or, if you prefer, refrigerate until about 1/2 hour before serving -- squash can be prepared up to this point several hours ahead of time.

6. Bake squash, uncovered, 30 minutes in moderate (350 degree) oven, just until heated through and lightly browned.

Notes: this was delicious, healthy and easy! Used turkey instead of lamb, sultanas instead of currants, and mixed in diced canned tomato instead of the tomato sauce Yum!