Lamb And Squash

Name: Lamb And Squash
Yield: 4 servings
Ingredients: 3 cups water; 1 1/2 cups uncooked white rice; 1 pound ground lamb; 1 cup finely chopped onion; 1 clove garlic, minced; 1/2 teaspoon dried thyme; 1/2 teaspoon dried basil; 1 teaspoon ground mustard; 1 acorn squash, halved and seeded; salt and pepper to taste

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Ingredients

3 cups water ⓘ
1 1/2 cups uncooked white rice ⓘ
1 pound ground lamb ⓘ
1 cup finely chopped onion ⓘ
1 clove garlic, minced ⓘ
1/2 teaspoon dried thyme ⓘ
1/2 teaspoon dried basil ⓘ
1 teaspoon ground mustard ⓘ
1 acorn squash, halved and seeded ⓘ
salt and pepper to taste ⓘ

Instructions

In a medium saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium high heat, place the ground lamb, onion, garlic, thyme, basil and ground mustard. Cook until the lamb is evenly brown and the onion is soft. Stir the rice into the mixture.
Stuff the acorn squash halves with the ground lamb mixture. Season with salt and pepper.
Place stuffed squash on a medium baking sheet. Bake in the preheated oven 30 minutes, or until the squash is tender.

Nutrition & Diet Analysis (per serving)

325 kcal 16% DV

Protein Fat Carbs

Macronutrients

Protein 13.7g 27% DV

Total Fat 10.4g 13% DV

Carbs 47.2g 17% DV

Fiber 6.5g 23% DV

Sugar 1.9g 4% DV

Electrolytes

Sodium 10118.2mg 100% DV

Potassium 524.3mg 11% DV

Cholesterol 21.5mg 7% DV

Vitamins & Minerals

Vitamin A 126.8mcg 14% DV

Vitamin C 52.8mg 59% DV

Calcium 236.5mg 18% DV

Iron 8.1mg 45% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).