Mediterranean Stuffed Acorn Squash
Sometimes when I’m blogging around in the foodosphere I will come across a recipe I like. Let’s be honest. I like the idea of the recipe but while skimming it over I’m thinking, “If I was preparing this I would do it differently. It’s not a case of better or worse. It’s just about different. Do you tend to do the same thing?
Such was the case when I stumbled upon “Moroccan Stuffed Acorn Squash” a couple days ago on a blog called “Cake, Batter and Bowl.”
This is a winter-y kind of dish. The acorn squash screams, “Late fall, almost winter.” It’s hearty but not too heavy. The brilliant gold squash is loaded with vitamins and fiber. It’s nurturing and satisfying without adding a heavy gravy or sauce or anything to make you feel, “Gee, I guess shouldn’t have eaten that.”
Acorn squash was always a side dish when I was growing up. Sort of a stand in for a baked potato. We loved it because my Mom always put a little butter and a teaspoon of brown sugar of each acorn half – so it was a treat to each of us kids.
I liked the idea of having the entree contained within the acorn squash half in this recipe. Always an attractive and slightly composed presentation. I wanted it to be Mediterranean and have a little different flavor profile. By using ground lamb the need for seasonings is less because it’s already got a very distinctive taste that marries well with the other ingredients. I decided to add the feta cheese because it has that pungent “bite” that just always works well with lamb.
Here’s the recipe:
- 2 acorn squash, cut in half lengthwise with seeds removed
- Non-stick cooking spray
- 1-pound, ground lamb
- 1 medium onion, diced
- 5 cloves garlic, minced
- 2-tablespoon, Herbs du Provence
- 1/4- teaspoon salt
- generous pinch of pepper
- 2/3-cup crumbled feta cheese, divided
Preheat oven to 350 degrees. Place squash cut side down on a large cookie sheet sprayed with nonstick cooking spray. Bake 40-45 minutes or until tender.
Meanwhile, in a skillet brown ground lamb and break up. Saute diced onion. Once onions are translucent add minced garlic and saute another two minutes. Once lamb is browned add diced onions and garlic Add Herbs du Provence and combine all.
Scooped cooked acorn squah from the shell and break into chunks. Add baked squash chunks to lamb. Add 1/2-cup feta cheese. Fold to combine and incorporate all ingredients.
Fill cooked acorn squash shells with lamb mixture. Return to oven for 20 minutes. Garnish stuffed squashes with remaining crumbled feta cheese.
NOTE: To find the recipe at “Cake, Batter and Bowl” that inspired my own click here now.