Spicy Lebanese Lamb Stuffed Squash
| Yield: | 6 Servings |
| Categories: | Lamb, Middle Eastern, Squash, Rice |
| 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 |
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