Stuffed Squash with Minced Lamb2021-01-06
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 60m
- Ready In: 1:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat2.4 g
Trans Fat2.9 g
Unsaturated Fat1.2 g
Stuffed squash with minced lamb. A delicious recipe for a stuffed squash with minced lamb and yogurt. Serve with fresh, warm pita and a dollop of the yogurt sauce.
What are your favorite ingredients to include in a stuffed squash?
My favorite ingredients to include in a stuffed squash are ground lamb, tomatoes, and spices.
I love to cook and I’m always looking for new recipes to try. This year I decided that I was going to try a stuffed squash because it’s an interesting twist on the typical Thanksgiving side dish.
I knew that my favorite ingredients would be lamb, tomatoes, and spices – but most of the recipes call for using ricotta or cream cheese.
It didn’t sound like my ingredients. And it turns out that most people who tried this recipe thought the same thing!
What are some variations on a stuffed squash recipe?
A stuffed squash recipe is a dish that usually consists of rice, vegetables, and spices. The trick to making it really good is to find the right ingredients and spices mix.
Some variations are as follows:
1) For easy cooking, use butter instead of oil for the stuffing. It also makes for a tastier dish. Add some chopped onions or bell peppers along with some fresh thyme or oregano if you have it handy. Season to taste with salt and pepper, then brown the rice before mixing it in with the other ingredients. This will create an aromatic dish that tastes delicious.
2) You can also make this recipe by leaving out the rice altogether and just sticking with vegetables like broccoli, mushrooms, onion, carrots, etc.
What are the benefits of eating squash?
Squash is an excellent source of vitamin A, vitamin C, and potassium. It also contains lutein and zeaxanthin, which are beneficial for eye health.
Stuffed Squash with Minced Lamb
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- 2¼ pounds (1 kg) acorn squash, halved lengthwise
- 1 tablespoon vegetable oil
- 1 large onion
- 12 oz (360 g) ground lamb
- 3 tomatoes, chopped
- 4 teaspoons Harissa
- 2/3 cup (160 ml) boiling vegetable stock
- 2 tablespoons breadcrumbs
- salt and freshly ground black pepper
Put the low grilling rack in the turbo oven. Set oven temperature to 392°F( 200°C).
Scoop a channel along the thinner end of the squash. Arrange two squash halves in a casserole dish. Cover turbo oven and cook for 15-25 minutes, until the flesh is soft.
In a frying pan, heat vegetable oil, then add chopped onion and sauté for 5 minutes. Add the minced lamb and cook for 5-6 minutes, until browned. Stir in the tomatoes and harissa. Season with salt and black pepper and cook for additional 2-3 minutes
Remove baked squash halves from the turbo oven. Spoon lamb mixture into the squash halves. Pour the boiling stock into the base of the casserole dish. Cover stuffed squash with aluminum foil and seal tightly. Return stuffed squash to halogen oven for 10 minutes.
Remove aluminum foil, sprinkle the top of stuffed squash with breadcrumbs, and brown for further 2-3 minutes. Serve with vegetable salad.