Lamb and Squash Recipe - Allrecipes.com
  • READY IN 1 hr

Lamb and Squash

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

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.
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Reviews More Reviews

Nov 14, 2005

Nice warm-and-cozy autumn dish. The squash needed more like 45 mintutes in the oven to get fork-tender. It also tends to be quite bland, so season aggressively before adding the filling. Speaking of, while I was making this dish for a friend we came up with a bunch of alternate uses for the filling, including stuffed green peppers and stuffed grilled poblanos. I'm going to add some frozen peas and have it as a main dish tonight. Will make again!

 
Apr 30, 2003

A little more bland than I expected, and I even used lamb. We had a lot of lamb and rice mixture left over, so I added the extra to tomato soup, which was great.

 

3 Ratings

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Nutrition

  • Calories
  • 323 kcal
  • 16%
  • Carbohydrates
  • 36.4 g
  • 12%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 13.7 g
  • 21%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 12.8 g
  • 26%
  • Sodium
  • 38 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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