Stuffed Squash with an Indian Twist

Did you know the decorative squash at the grocery store are edible?

Here is a way to jazz up stuffed squash. I like to use the acorn variety because they form their own bowls. One acorn squash will serve two people so increase the proportions if making this for more folks.

Lamb and Potato Stuffed Acorn Squash

• 1 lb ground lamb
• 1 large acorn squash
• 1 cinnamon stick
• 1/2 tsp cumin seeds
• 1 15-ounce can diced tomatoes
• 1 tbsp minced ginger
• 2 medium potatoes cut into medium cubes
• 1 small onion diced fine
• 4 cloves garlic minced
• 1/8 tsp cayenne pepper
• 1/2 tsp tumeric
• Salt/pepper

Slice squash in half and discard seeds and pulp. Place flesh side down in a baking pan filled with 1/4″ water. Bake at 360 degrees until a knife passes through the center easily, about 1 hour. Remove squash and place in a greased baking dish flesh side up. In a large saute pan heat two tablespoons olive oil. Add cumin seeds and cinnamon stick and fry on high stirring constantly until cumin begins to brown. Add onion and cook until the edges begin to brown over medium heat. Add ginger and garlic and fry until fragrant, about two minutes. Add lamb and brown breaking up the big bits. Add spices, potatoes and season with salt and pepper. Mix well, then add tomatoes. Fill tomato can with water and add to mixture. Bring to a boil, scraping any bits stuck to the bottom of the pan, then turn to a simmer and cook until thick, about 30 minutes. Remove cinnamon stick and scoop filling into squash cavities. Bake in oven at 365 degrees until tops begin to brown. Sprinkle shredded Romano cheese over the top and serve.

About these ads