Spicy, Lebanese Lamb-Stuffed Squash Recipe

Name: Spicy, Lebanese Lamb-Stuffed Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb ground lamb or 1/2 lb beef; 1 tablespoon olive oil; 1 medium onion, minced; 2 tablespoons fresh parsley, minced; 2 tablespoons chopped of fresh mint or 2 teaspoons dried mint flakes; 1/3 1/3 cup raisins or 1/3 cup craisins; 2 tablespoons pine nuts (optional); 1 tablespoon cider vinegar; 1 1/2 tablespoons salt; 1/4 teaspoon pepper; 1/4 teaspoon dried rosemary, crumbled; 1/8 teaspoon cinnamon; 1 pinch nutmeg; 1 1/2 cups cooked rice; 8 ounces canned tomato sauce; 3 medium acorn squash, halved lengthwise and seeded

Servings: persons

1/2 lb ground lamb or 1/2 lb beef
1 tablespoon olive oil
1 medium onion, minced
2 tablespoons fresh parsley, minced
2 tablespoons chopped of fresh mint or 2 teaspoons dried mint flakes
1/3 1/3 cup raisins or 1/3 cup craisins
2 tablespoons pine nuts (optional)
1 tablespoon cider vinegar
1 1/2 tablespoons salt
1/4 teaspoon pepper
1/4 teaspoon dried rosemary, crumbled
1/8 teaspoon cinnamon
1 pinch nutmeg
1 1/2 cups cooked rice
8 ounces canned tomato sauce
3 medium acorn squash, halved lengthwise and seeded

1
Cook squash in microwave or Cut a thin slice off the bottom of each squash half, if necessary, so that it will stand without wobbling. Place squash, hollow side up, in a shallow baking pan. Add 1/4 cup water, cover with foil. Bake at 400 degrees for 25-30 minutes Squash should be just tender, not soft.
2
Meanwhile prepare filling. Brown lamb with olive oil in a large heavy skillet over high heat.
3
Reduce heat to med. and add onions, stir fry for 5 minutes Add all remaining ingredients except rice and tomato sauce.
4
Turn heat to low and let simmer 10-15 mins., until currants plump and flavors mingle.
5
Mix in rice, recover and simmer for 10 minutes.
6
Stir in tomato sauce and simmer uncovered for 10 minutes.
7
Drain squash on paper towel and brush lightly with 1 tablespoon soft margarine. Mound filling into each hollow.Arrange squash on a cookie sheet or baking pan. Bake at 350 for 30 min or until stuffing and squash are heated through. (I usually skip the baking & just serve it up when stuffing is done).
8
Can also be stuffed and refrigerated then heated for about 45 minutes.

549

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1/2 lb ground lamb or 1/2 lb beef, 1 tablespoon olive oil, 1 medium onion, minced, 2 tablespoons fresh parsley, minced, and more.

Yes, Spicy, Lebanese Lamb-Stuffed 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.

That's it — enjoy your meal!

Spicy, Lebanese Lamb-Stuffed Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions