Lamb and Squash


"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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1 h servings 323 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 36.4g
  • 12%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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. Speak...

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.