Lamb Stuffed Pumpkin
Acorn squash ,Butternut squash, Kabocha -2 /any kind you prefer, but not very large/
Cooking oil of choice
Garlic- 1 teaspoon
Small red onion – 1
Medium red apple – 1
Grass-fed ground lamb – 1 lb
Cumin- ½ teaspoon
Fresh mint, plus more for garnish – 2 tablespoons
Chopped pistachios, plus more for garnish – ⅓ cup
Salt & pepper, to taste
Heat your oven to 375F/200C degrees and coat a baking sheet with cooking oil.
Cut your acorn squash in half from top to bottom, and scrape out the seeds with a spoon.
Brush the inside of the squash with oil, and season with salt & pepper.
Place the squash cut-side down on your baking sheet, and bake for 30-40 minutes, or until fork tender.
While the squash is baking, chop your garlic, red onion & apple to a small dice.
Heat a large skillet coated with oil over medium heat, and brown your garlic.
Add red onion, cooking until soft & translucent.
Add your apple and cook until slightly browned.
Add lamb, cumin, salt & pepper to the pan, cooking and breaking lamb up with your spoon.
Once lamb is cooked, fold in chopped mint and pistachios
Spoon lamb into your cooked squash and top with more mint & pistachios.