This American lamb stuffed acorn squash is a perfect gluten free (can be dairy free) meal for any dinner party! Plus you can prep the meal ahead of time allowing for a stress free night of socializing.
Prep Time20 minsCook Time35 minsTotal Time55 mins
For the Acorn Squash
4 large acorn squash
2 tbsp olive oil
salt and pepper; to taste
For the Filling
1 cup wild rice (measured while uncooked)
1 lb ground lamb
salt and pepper; to taste
2 tbsp olive oil or butter
0.50 large yellow onion; diced
2 garlic; minced
3 celery; diced
2 tsp dried thyme
2 tsp dried sage
2 medium honeycrisp apples; diced but not necessary to peel
0.50 cup dried cranberries; sweetened
1 cup parmesan; for topping
1Cook rice according to package directions. Preheat oven to 400 degrees F.
For the Acorn Squash
2Slice the squash in half. Scoop out the seeds, leaving a hollow cavity in the middle of each half. Rub with olive oil, salt, and pepper. Place cut side down on a baking sheet and roast 30 minutes.
For the Filling
3Cook ground lamb, with a dash of salt and pepper, in a nonstick skillet or dutch oven over medium heat until done and browned through. Set aside. Wipe out the dutch oven, if using. Add 2 TBSP olive oil or butter, and add the diced onion and sautee over medium heat until it begins to soften. Add the garlic and celery with a pinch of salt and pepper, and the sage and thyme. Cook, stirring, until the celery is crisp tender. Add the apples, cranberries, and cooked rice and stir to combine. Add the meat last. Taste, and add more seasoning as desired.
Assembly and Finishing
4Spoon the mixture into the hollowed out space in each of the squash halves, filling all the way full. Place the squash back on the baking sheet (right side up), sprinkle with parmesan (if using) and bake for 5-7 more minutes, until the cheese is melted.
Prepare the squash and stuffing ahead of time, then assemble and finishing baking the day of your dinner. Talk about a stress free and delicious mealtime with friends and family!
Serve as the main dish or cut into smaller slices as a side dish.
Recipe and photo courtesy of the American Lamb Board and Blue Bowl Recipes
Ingredients
For the Acorn Squash
4 large acorn squash
2 tbsp olive oil
salt and pepper; to taste
For the Filling
1 cup wild rice (measured while uncooked)
1 lb ground lamb
salt and pepper; to taste
2 tbsp olive oil or butter
0.50 large yellow onion; diced
2 garlic; minced
3 celery; diced
2 tsp dried thyme
2 tsp dried sage
2 medium honeycrisp apples; diced but not necessary to peel
0.50 cup dried cranberries; sweetened
1 cup parmesan; for topping
Directions
1Cook rice according to package directions. Preheat oven to 400 degrees F.
For the Acorn Squash
2Slice the squash in half. Scoop out the seeds, leaving a hollow cavity in the middle of each half. Rub with olive oil, salt, and pepper. Place cut side down on a baking sheet and roast 30 minutes.
For the Filling
3Cook ground lamb, with a dash of salt and pepper, in a nonstick skillet or dutch oven over medium heat until done and browned through. Set aside. Wipe out the dutch oven, if using. Add 2 TBSP olive oil or butter, and add the diced onion and sautee over medium heat until it begins to soften. Add the garlic and celery with a pinch of salt and pepper, and the sage and thyme. Cook, stirring, until the celery is crisp tender. Add the apples, cranberries, and cooked rice and stir to combine. Add the meat last. Taste, and add more seasoning as desired.
Assembly and Finishing
4Spoon the mixture into the hollowed out space in each of the squash halves, filling all the way full. Place the squash back on the baking sheet (right side up), sprinkle with parmesan (if using) and bake for 5-7 more minutes, until the cheese is melted.
American Lamb Stuffed Acorn Squash
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