2 acorn squash, split in half, de-seeded
1 lb. ground lamb
1 yellow onion, thinly sliced
1½ cups shitake mushrooms, cleaned, and diced
2 medium cloves garlic, pressed
½ cup diced red bell peppers
2 tablespoons good olive oil, divided, plus some for brushing
½ cup beef, chicken or vegetable broth
¾ cup minced or shredded mint, parsley or chives, divided
- Preheat oven to 375º.
- Brush the inside of the squash with a bit of olive oil, then season with salt and fresh pepper. Place all four halves in a baking dish or sheet and place in the oven for about 20 minutes, depending on the thickness of the squash pulp. Flesh should be firm but not hard when pierced with a toothpick.
- In a large sauté pan, heat 2 tablespoons of olive oil. Add the onions, garlic and peppers. Sauté, stirring occasionally, until the onions are translucent.
- Add the mushrooms and cook for about 3 to 5 minutes, until the mushrooms release their liquid.
- Add the broth. Cook for an additional 2 to 3 minutes.
- Using a slotted spoon, remove the vegetables to a bowl and cover. Reserve the remaining liquid in the pan.
- Add the ground lamb to the pan and sauté very briefly, stirring and tossing to brown the surface evenly. Remove the pan from the heat.
- Add the vegetables back into the pan with the lamb. Add half of the mint and mix well.
- When the squash are ready, loosen the flesh from the walls of the hull with a large spoon but leave in place. Fill each one with the lamb mixture.
- Place the stuffed squash in the oven to continue cooking for an additional 5 to 7 minutes, more depending on the size of the squash.
- Place the squash on a serving dish, sprinkle the top of each with the remaining mint and serve.