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.
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.
Stuff filling into squash halves and reduce oven temp to 400 degrees. Place stuffed squash back into the oven for 10 minutes.
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/