Lamb and Squash

SUBMITTED BY: Sally

"This recipe calls for lamb, but I have used ground beef and sausage before. I never really stick to this recipe, and add different things depending on what sounds good at the time."

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Read Reviews (2)

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PREP TIME	15 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

DIRECTIONS

In a medium saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Preheat oven to 350 degrees F (175 degrees C).
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.
Stuff the acorn squash halves with the ground lamb mixture. Season with salt and pepper.
Place stuffed squash on a medium baking sheet. Bake in the preheated oven 30 minutes, or until the squash is tender.

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REVIEWS

Reviewed on Apr. 30, 2003 by JADECHAPEK

A little more bland than I expected, and I even used lamb. We had a lot of lamb and rice... MORE

Reviewed on Nov. 14, 2005 by KEN921

Nice warm-and-cozy autumn dish. The squash needed more like 45 mintutes in the oven to get... MORE

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Nutritional Information

Lamb and Squash

Servings Per Recipe: 8

Amount Per Serving

Calories: 322