Cinnamon Lamb Stuffed Acorn Squash

Perfect for fall! If you're not a lamb fan, almost any other kind of ground meat/poultry works; beef, pork, chicken, turkey, ham. Figure two stuffed halves per person if it's the main course, or 1/2 squash per person if you're serving other things.


For two squash:
2 acorn squash
4 cloves garlic, minced
1 lb. ground lamb
1 teaspoon ground cinnamon
2 tablespoons brown sugar
salt and pepper to taste


Pierce squash several times with a serving fork. Place on paper towel in microwave and cook 8-10 minutes or until nice and tender.
Meanwhile in a medium skillet, melt 2 tablespoons each olive oil and butter. Saute garlic for 30 seconds to release flavor. Add ground lamb to pan and cook just until pink is gone. Stir in cinnamon, brown sugar and salt and pepper.
Preheat oven to 400 degrees.  Scoop seeds out of squash and discard. Place squash in baking pan and stuff with meat mixture. Bake 10 minutes or until heated through.
I like to serve this with a refreshing tomato/cucumber salad.