Lamb & Apricot Stuffed Acorn Squash

Method

1. 1

   Prep the ingredients

   Halve and seed the acorn squash, rinse the quinoa, dice the onion, chop the dried apricot, and chop the parsley.
2. 2

   Roast the squash

   Brush cut sides of the acorn squash with 1 tbsp olive oil, season with 1/4 tsp salt and a few grinds of black pepper, and roast cut-side down on a rimmed baking sheet at 200°C.

   35 min

   Tip: If the squash halves wobble, trim a thin sliver from the skin side to help them sit flat.

3. 3

   Cook the quinoa

   Bring the chicken broth and quinoa to a boil in a medium saucepan, then cover and simmer over low heat.

   17 min
4. 4

   Brown the lamb

   Heat the remaining olive oil in a large skillet over medium-high heat; break up and stir the ground lamb, seasoning with 1/2 tsp salt and a few grinds of black pepper.

   9 min
5. 5

   Season the filling

   Add the onion, dried apricot, cumin, and cinnamon to the skillet over medium heat; stir, then fold in the cooked quinoa and parsley.

   8 min
6. 6

   Fill and serve

   Spoon the lamb mixture into the roasted squash halves, taste, and adjust the filling with 1/4 tsp salt and a few grinds of black pepper before serving.