I've recently become obsessed with ground lamb--it's so much more flavorful than ground beef.  And recently I was  given and Acorn Squash...and didn't really know what to do with it.  So, I decided to make a stuffed cabbage, but using the squash and lamb. The lamb provides flavor, the spinach adds health, the raisins or blackberries add sweetness, and the squash is a nice base for it all.

Ingredients

• Acorn squash
• 14/ pound ground lamb
• fresh spinach, rinsed
• raisins or blackberries
• 1 tablespoon olive oli
• cumin, to taste
• cayenne, to taste,
• cinammon, to taste
• kosher salt, to taste
• pepper, to taste

Directions

1. Preheat oven to 400 degrees Farenheit.
2. Cut squash in half. Remove seeds. Drizzle with olive oil. Place in a pan with flesh side up, skin side down.  Cook for 1 hour, until flesh is soft when poked with a fork.
3. On a burner with low-medium heat, saute wet spinach for 3-5 minutes, until dark green, fliping regularly. Remove and set aside.
4. On a burner with low-medium heat, saute ground lamb, stirring regularly. Add all spices.  When it's mostly grey, after about 5 minutes, pour out the excess fat.  Add raisins or blackberries.  Cook for 1-2 more minutes until fully grey. Remove from heat.
5. Once cooked, place acorn squash flesh side up.  Add spinach to one side.  Then fill with seasoned lamb. 

Servings: 1-2 servings

Preparation Time: 60 mintues, though only 15 minutes of attention required