Sunday, January 15, 2012

Acorn Squash with Lamb

I rarely cook with lamb, but saw some on sale the other day at Whole Foods and thought I'd try a new dish.  Though I wasn't quite sure what I would have it with, I looked at the items I came home with and saw an acorn squash. Hmm... could be interesting. And, it was. So, I perused the web for some combinations such as this and found plenty of ideas.

Acorn Squash with Lamb:

1 Acorn Squash
1 lbs ground lamb
5 small carrots, minced
1 Garlic clove, minced
5 Green onions, finely chopped
Dash of garlic sea salt
Dash of ground pepper
Sprinkle of oregano
Pinch of thyme


1 tbls coconut oil
1 tbls honey
Dash of ground pepper


Cut the acorn in half, lengthwise. Sprinkle garlic sea salt and pepper on both halves and bake at 400 degrees, face-up for 30 minutes.

Meanwhile, brown the lamb, add in the carrots, green onion, garlic, garlic sea salt, pepper, oregano and thyme. I made the unfortunate mistake of getting distracted and leaving the heat on medium for too long- so don't do that :)

After the squash has baked for 30 minutes, pull out of the oven and spread around a tablespoon of coconut oil in each half. Bake at 400 degrees for another 7 minutes.

Prepare the 'drizzle' by heating the coconut oil in a small pan, add the pepper and honey.

Add the meat to the squash halves, pour the drizzle over and bake at 400 degrees for another 30 minutes.

You can tell in the photo that I overcooked the meat- but this turned out pretty good. I may even add a little more drizzle and green onion for flavor.

Serves two

Enjoy (with a red wine such as a Cabernet Sauvignon ;))

-Sunshine Girl

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