• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Spicy Lebanese Lamb Stuffed Squash

  • Recipe Submitted by on

Category: Rice, Lamb/Sheep, Squash

 Ingredients List

  • 1/2 lb Ground lamb; or beef
  • 1 tb Olive oil
  • 1 md Onion; minced
  • 2 tb Fresh parsley; minced
  • 2 tb Chopped fresh mint; or
  • 2 ts Dried mint flakes
  • 1/3 c Currants; or raisins
  • 2 tb Pine nuts (pignolia);
  • -optional
  • 1 tb Cider vinegar
  • 1 1/2 tb Salt
  • 1/4 ts Pepper
  • 1/4 ts Dried rosemary; crumbled
  • 1/8 ts Cinnamon
  • 1 pn Nutmeg
  • 1 1/2 c Cooked rice
  • 8 oz Canned tomato sauce
  • 3 md Acorn squash; halved
  • -lengthwise and seeded


Cut a thin slice off the bottom of each squash half, if necessary, so that
it will stand without wobbling. Place squash, hollow side up, in a shallow
baking pan. Add 1/4 cup water, cover with foil. Bake at 400 degrees for
25-30 mins. Squash should be just tender, not soft. Meanwhile prepare
filling. Brown lamb with olive oil in a large heavy skillet over high heat.
Reduce heat to med. and add onions, stir fry for 5 mins. Add all remaining
ingredients except rice and tomato sauce. Turn heat to low and let simmer
10-15 mins., until currants plump and flavors mingle. Mix in rice, recover
and simmer for 10 mins. Stir in tomato sauce and simmer uncovered for 10
mins. Drain squash on paper towel and brush lightly with 1 tablespoon soft
margarine. Mound filling into each hollow.Arrange squash on a cookie sheet.
Let stand at room temperature for 10 mins. Squash can be prepared upto this
point and refrigerated for several hours. Bake squash, uncovered at 350
degrees for 30 mins., just until heat through and lightly browned.

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