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Acorn Squash Stuffed with Spinach & Spiced Lamb

Recipe byPhil

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.


  • 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


  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



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