Recipe 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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1 1/2 cups
uncooked white rice
finely chopped onion
acorn squash, halved and seeded
salt and pepper to taste
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Lamb and Squash
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 323
** Calories from Fat: 124
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