Lamb in Acorn Squash Halves

Ingredients

• 3 medium acorn squash
• halved and seeded
• cooking spray
• 1 teaspoon olive oil
• 12 lb ground lamb
• 1 cup onion
• chopped
• 1 garlic clove
• minced
• 2 tablespoons fresh parsley
• chopped
• 2 tablespoons of fresh mint
• chopped
• 14 cup currants
• 2 tablespoons pine nuts
• 1 teaspoon ground cinnamon
• 14 teaspoon salt
• 18 teaspoon pepper
• 1 12 cups cooked long-grain rice
• 1 cup tomato sauce

Instructions

1. Preheat oven to 400.
2. Place squash cut-side down, in a 9 by 13 inch baking pan; add 1/4 inch and cover with foil.
3. Bake 50 minutes or until squash is tender.
4. While squash is baking, coat a large skillet with cooking spray.
5. Add olive oil and tilt to coat the bottom.
6. Add lamb, onion, and garlic; saute until lamb is brown, about 5 minutes.
7. Drain off any fat.
8. Add parsley, mint, currants, pine nuts, cinnamon, salt and pepper.
9. Stir to combine.
10. Cover and simmer 10 minutes.
11. Stir in rice and tomato sauce.
12. Remove from heat.
13. Remove squash from oven.
14. Reduce heat to 350.
15. Drain off liquid from pan and blot squash dry with paper towels.
16. Place squash, cut side up, in plan.
17. Fill each hollow with 1/2 cup of the meat filling.
18. Cover pan loosely with foil and bake 15 minutes or until filling is hot.