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1
Preheat oven to 375u00b0.
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2
Stab squash all over with a knife or fork and microwave on high for 8 minutes, flipping halfway through. It should be soft to the touch (but touch it with a towel, it will be hot!). Let it rest while you cook the lamb.
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3
Heat 1 T oil in a pan over medium heat and sautee onion with a pinch of salt until beginning to brown. Add 1/2 of garlic and stir until aromatic. Remove to a bowl. Add 1 T oil and cook lamb until cooked through. Add spice mix and hearty pinch of salt and stir to combine. Add onions, tomatoes, apricots and broth, cover and simmer until tomatoes have broken down and liquid starts to thicken (about 5 minutes). Stir in peanut butter until mixture has thickened.
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4
Cut squash in half, remove seeds and gently shred with a fork. Heat a pan and toast almonds until brown. Remove. Melt 1 T butter and cook squash for a few minutes. Add remaining garlic and cook until squash begins to brown and liquid has evaporated. Season to taste with salt and pepper.
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5
Heat coconut oil in a pot and stir in flour cooking for a few minutes. Whisk in coconut milk and broth and continue stirring until thickened, but smooth. Salt to taste.
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6
Oil muffin tins. Place a won ton wrapper in each so that the corners go up the sides. Place a spoon of squash, then lamb, then bechamel into each. Place another won ton wrapper on top rotated 90u00b0 and push gently in the center. Sprinkle almonds, then squash, lamb, sauce again. Bake in oven 15 minutes or until edges are browned, rotating halfway through.
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7
Sprinkle with cilantro and aleppo pepper and, if you wish, feta.
