Acorn Squash Stuffed with Lamb Curry
Experience the perfect fusion of hearty comfort and exotic flavors with this Acorn Squash Stuffed with Lamb Curry recipe. Sweet, caramelized acorn squash halves serve as edible bowls, perfectly complementing the rich and aromatic lamb curry filling spiced with garam masala, cumin, coriander, and a touch of turmeric. A fragrant base of sautéed onions, garlic, and fresh ginger combines with tender ground lamb, juicy tomatoes, and a flavorful broth to create a dish that's as nourishing as it is satisfying. With its stunning presentation, this meal is perfect for cozy dinner gatherings or weeknight indulgence. Garnish with fresh cilantro and creamy yogurt for a vibrant finish, and enjoy a well-balanced combination of sweetness, spice, and umami in every bite. This gluten-free, low-carb recipe showcases a creative way to embrace seasonal produce and bold spices in one unforgettable dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 1 pound ground lamb
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon coriander
- 0.5 teaspoon turmeric
- 0.5 teaspoon red chili powder
- 1 cup canned diced tomatoes
- 0.5 cup chicken or vegetable broth
- 2 tablespoons, chopped fresh cilantro
- 1 teaspoon (or to taste) salt
- 0.25 teaspoon black pepper
- 0.25 cup (for garnish, optional) plain yogurt
Instructions
Preheat your oven to 400°F (200°C).
Carefully slice the acorn squashes in half lengthwise and scoop out the seeds.
Brush the flesh of each squash half with 1 tablespoon of olive oil (divide evenly), and season with a pinch of salt and pepper.
Place the squash halves cut-side down on a baking sheet and roast in the preheated oven for 30-35 minutes, or until the flesh is tender and starting to caramelize.
While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the ground lamb to the skillet and cook, breaking it apart with a spoon, until browned and no longer pink, about 6-8 minutes.
Stir in the spices (garam masala, cumin, coriander, turmeric, and red chili powder) and cook for 1-2 minutes to toast the spices and deepen their flavor.
Add the canned diced tomatoes and chicken or vegetable broth to the skillet. Stir to combine and bring to a gentle simmer.
Allow the curry to simmer uncovered for 10 minutes, stirring occasionally, until it thickens slightly. Taste and adjust for salt and pepper.
Once the squash halves are done roasting, flip them so the cut side faces upward and gently spoon the lamb curry into the hollowed centers.
Return the stuffed squash to the oven and bake for another 10 minutes to meld the flavors.
Remove from the oven, garnish with chopped cilantro and a dollop of yogurt (if using), and serve warm. Enjoy!
Nutrition Facts
Calories |
1727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 11.0 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 4880 mg | 212% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 12.2 g | ||
| Protein | 117.4 g | 235% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 266 mg | 20% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2415 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
