Stuffed Acorn Squash with Lamb

Stuffed Acorn Squash with Lamb

Yield:  6 stuffed acorn squash halves


3 Acorn squash

1 small yellow onion (half large onion)

2 tbsp coconut oil

1 lb ground lamb

1/2 lb carrots

1/2 lb potatoes

stalk of collard greens

1 quart (32 oz) of vegetable broth (chicken broth or beef broth works too!)

1/2 tsp cumin

1tsp paprika

1/2 tsp cinnamon

1/4 tsp ginger

1/4 cayenne pepper

1-2 tsp salt


1. Roast acorn squash halves in 375 deg Temperature in oven for 30 minutes until cooked.

2. Saute onion in 2 tbsp coconut oil in a large stainless steel pot or ceramic pot

3. add ground lamb and spices and salt until cooked

4. Add vegetable, beef, or chicken stock

5. Add chopped vegetables (carrots, potatoes, collard greens)

6. Cook on medium heat for 10 minutes, and then simmer to low-medium heat for 30 minutes

7. Pour lamb and vegetables soup in food processor and pulse until half pureed, then add to acorn squash halves and bake for an additional 20-30 minutes at 350 deg F.


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