Acorn Squash Stuffed with Ground Lamb (Serves 2.5)
The acorn squash were looking good and I thought a big one deserved to be stuffed. I didn’t want to wait for any of the ground beef in my freezer to thaw, so I bought a pound of fresh ground lamb at the supermarket. I liked the acorn squash. I liked the ground lamb. I loved them together.
Prep and cook time: 70 minutes
1 big acorn squash
1 pound ground lamb
Beef tallow or coconut oil
1 6 ounce can tomato paste
Directions: Pre-heat oven to 400 degrees. Slice acorn squash in half from stem to end rather than across the diameter. Scoop out seeds and soft insides. Place squash on a baking sheet with cut ends facing up and season with salt and garlic powder. Place in the oven and bake undisturbed for 30 minutes. Meanwhile, melt 1 tablespoon of tallow or coconut oil in a large skillet over medium heat and mince the shallots. Brown the lamb in the hot oil, breaking it up with a wooden spoon or spatula (10 to 12 minutes). Remove the lamb with a slotted spoon and set aside. Add minced shallots to the skillet with the lamb juices and let cook 3 to 5 minutes until soft, stirring occasionally. Stir tomato paste in with the shallots and season with salt, garlic powder, black pepper, and oregano. After cooking the tomato paste and shallots together a few minutes, return the browned lamb to the skillet and mix everything together. Let the lamb get hot again and then taste the mixture. Add spices as needed to achieve the flavor you like. Turn off heat under skillet. After the acorn squash has baked for 30 minutes, pull them from the oven and add the ground lamb to the open cavities of the halves. Mound it up a bit, but you will probably have some leftover. Return the acorn squash now stuffed with ground lamb to the 400 degree oven and bake undisturbed for another 30 minutes. When the time is up, pull them from the oven, transfer to plates or bowls and eat!
Notes: The leftover ground lamb makes a good snack to eat while you wait for the squash to finish baking.
My recipe for ground lamb was inspired by Sandwich King Jeff Mauro’s recipe for Greek Tacos. I used a lot more tomato paste than he called for because I didn’t want to save the leftovers from a 6 ounce can after I opened it.
You could substitute a small red or yellow onion for 3 shallots. Jeff did. I used shallots because that’s what I had.
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