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Lamb and Squash

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."

Rating: This weblink has been rated 3 times with an average star rating of 3.0 Read Reviews (2)

Rate/Review | 131 people have saved this

What to Drink?

Wine Syrah
Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 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

  1. In a medium saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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.
  4. Stuff the acorn squash halves with the ground lamb mixture. Season with salt and pepper.
  5. Place stuffed squash on a medium baking sheet. Bake in the preheated oven 30 minutes, or until the squash is tender.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 323 | Total Fat: 13.7g | Cholesterol: 41mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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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