SugarRoti Lamb Stuffed Acorn Squash Recipe

Ingredients:

• 2 medium acorn squashes, halved lengthwise and seeded
• 3 tablespoons olive oil or ghee (clarified butter)
• 1 SugarRoti Lamb Nu Spice Package
• 1 lb ground lamb
• ¼ cup pomegranate seeds

Optional

• 1 medium serrano chili, sliced or finely chopped (remove seeds for a milder spice)
• sour cream or yogurt, to taste
• ¼ cup fresh mint, finely chopped

Preparation:

1. Brush squashes with 1 tablespoon of olive oil. Roast until tender and lightly toasted (20-30 min).
2. While the squash is roasting, heat remaining oil in a large saucepan over medium heat.  Add SugarRoti Lamb Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
3. Add lamb and serrano. Sauté until lamb is cooked, scraping bottom of pan. (15-20 min).
4. Remove curry leaves and fill each  squash  with lamb mixture.  Top with sour cream or yogurt and garnish with mint and pomegranate seeds before serving.

*Leftovers can be refrigerated up to 3 days or frozen