Spicy lebanese lamb stuffed squash

6 Servings

Ingredients

Quantity Ingredient
½ pounds Ground lamb; or beef
1 tablespoon Olive oil
1 medium Onion; minced
2 tablespoons Fresh parsley; minced
2 tablespoons Chopped fresh mint; or
2 teaspoons Dried mint flakes
⅓ cup Currants; or raisins
2 tablespoons Pine nuts (pignolia); optional
1 tablespoon Cider vinegar
1½ tablespoon Salt
¼ teaspoon Pepper
¼ teaspoon Dried rosemary; crumbled
⅛ teaspoon Cinnamon
1 pinch Nutmeg
1½ cup Cooked rice
8 ounces Canned tomato sauce
3 mediums Acorn squash; halved lengthwise and seeded

Directions

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 ¼ cup water, cover with foil. Bake at 400 degrees for 25-30 mins. Squash should be just tender, not soft. Meanwhile prepare filling. Brown lamb with olive oil in a large heavy skillet over high heat.

Reduce heat to med. and add onions, stir fry for 5 mins. Add all remaining ingredients except rice and tomato sauce. Turn heat to low and let simmer 10-15 mins., until currants plump and flavors mingle. Mix in rice, recover and simmer for 10 mins. Stir in tomato sauce and simmer uncovered for 10 mins. Drain squash on paper towel and brush lightly with 1 tablespoon soft margarine. Mound filling into each hollow.Arrange squash on a cookie sheet.

Let stand at room temperature for 10 mins. Squash can be prepared upto this point and refrigerated for several hours. Bake squash, uncovered at 350 degrees for 30 mins., just until heat through and lightly browned.

Source Unkown Formatted for Mastercook by Carol Floyd--c.floyd@...

Recipe by: Unknown

Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@...> on Apr 14, 1998

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