Lamb And Squash Recipe

Name: Lamb And Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 1 1/2 cups uncooked white rice; 1 pound ground lamb; 1 cup finely chopped onion; 1 clove garlic, minced; 1/2 teaspoon dried thyme; 1/2 teaspoon dried basil; 1 teaspoon ground mustard; 1 acorn squash, halved and seeded; salt and pepper to taste

Servings: persons

3 cups water
1 1/2 cups uncooked white rice
1 pound ground lamb
1 cup finely chopped onion
1 clove garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 teaspoon ground mustard
1 acorn squash, halved and seeded
salt and pepper to taste

1
In a medium saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2
Preheat oven to 350 degrees F (175 degrees C).
3
In a large skillet over medium high heat, place the ground lamb, onion, garlic, thyme, basil and ground mustard. Cook until the lamb is evenly brown and the onion is soft. Stir the rice into the mixture.
4
Stuff the acorn squash halves with the ground lamb mixture. Season with salt and pepper.
5
Place stuffed squash on a medium baking sheet. Bake in the preheated oven 30 minutes, or until the squash is tender.

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups water, 1 1/2 cups uncooked white rice, 1 pound ground lamb, 1 cup finely chopped onion, and more.

Yes, Lamb And Squash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb And Squash

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