Paleo Moroccan Lamb Stuffed Squash (AIP)
 
 
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Serves: 4
Ingredients
  • 2 acorn squash
  • 2 tablespoons melted coconut oil, divided
  • 1 lb ground grass-fed lamb
  • 1 onion, chopped
  • 3 stalks celery, diced
  • 1 cup diced carrots
  • ¼ cup chopped dried apricots
  • ¼ cup raisins
  • 3-4 tablespoons fruit-sweetened apricot preserves
  • 1 tablespoon fresh chopped mint
  • 1 tablespoon fresh minced ginger
  • 1 tablespoon minced garlic
  • 2 teaspoons cinnamon
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon dried ginger
  • ½ teaspoon sea salt, or to taste
Topping:
  • ¼ cup pomegranate seeds
  • 1 tablespoon fresh chopped mint
Instructions
  1. Preheat oven to 425 degrees.
  2. Cut acorn squash in half and remove seeds and pulp. Brush with 1 tablespoon melted coconut oil. Sprinkle each half with a pinch of cinnamon and sea salt. Bake squash on a baking sheet for 35 minutes.
  3. While squash is baking, sauté onion for 2-3 minutes, or until translucent. Add in carrots, celery, and fresh ginger. Cook for another 3 minutes, then add in ground lamb and cook, stirring occasionally.
  4. Once lamb is browned and cooked through, stir in raisins, apricots, preserves, apple cider vinegar, mint, and spices. Cook for another minute, until everything is combined. Remove from heat.
  5. Stuff filling into squash halves and reduce oven temp to 400 degrees. Place stuffed squash back into the oven for 10 minutes.
  6. Garnish stuffed squash with fresh pomegranate seeds and chopped mint.
Notes
~If you can't find acorn squash, substitute butternut or kabocha. You could also serve the filling on top of spaghetti squash noodles or baked sweet potatoes.
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/paleo-moroccan-lamb-stuffed-squash/