Ingredients
- 1 small carnival squash
- 1 medium red onion, sliced
- 1 tablespoon olive oil
- 1 pound ground lamb
- 2 cloves garlic, pressed
- 2 teaspoons sea salt
- 2 tablespoons fresh sage
- garnish to taste
Preparation
To prepare squash, break off stem, split in half, de-seed and poke with a fork. Bake at 350°, cut side down in half an inch of water until tender—about 25–30 minutes.
Sauté onion in olive oil until translucent, about 5–7 minutes. Add ground lamb and cook about 6–7 minutes, stirring occasionally. Add garlic, sea salt and sage. Stir some more. When lamb is browned and savory, fill the cooked squash. You may sprinkle with a colorful garnish like minced parsley, red pepper flakes or paprika.
I have tried this with melted feta and Parmesan on top, but find it very satisfying without the cheese.
