Lamb and apricot stuffed squash
- 1 butternut squash (about 900g)
- boiling water
- freshly ground black pepper
- spray oil
- 1 tablespoon oil
- 1 red onion, sliced
- 3 cloves garlic, finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriandercilantroX
- 450g lamb mince
- ½ teaspoon dried thyme
- pinch salt
- 400g can chopped tomatoes
- ¹/³ cup dried apricots, chopped
- ½ cup wholemeal couscous
- 4-5 sprigs fresh thyme, to garnish
- Tomato sauce
- ½ cup passata
- 1½ cups reduced-salt vegetable stock or water
1 Preheat oven to 190°C. Halve squash lengthways. In a baking dish, place squash halves, flesh side up. Pour 1 cup boiling water in the base of the dish. Season with pepper and spray with oil. Bake in the oven for 30-35 minutes, or until flesh is tender when prodded with a fork.
2 Meanwhile, prepare the filling. In a non-stick pan, heat oil over medium-high. Add onion and garlic and cook until softened. Add spices, lamb, dried thyme, salt and season with black pepper. Cook for a few more minutes until evenly browned. Add tomatoes, apricots, couscous and ¼ cup water. Cook for 5 more minutes.
3 Remove squash from oven and, holding the skin with oven gloves, scoop out most of the flesh, leaving a 1cm border. Add the flesh to the filling. Mix well. Line the baking dish with baking paper, return squash cases and divide the filling between them.
4 In a jug, combine passata with stock. Drizzle over the squash.
5 Bake filled squash for 15 more minutes. Serve garnished with fresh thyme.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 5g
Dietary fibre 11g
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