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csa eats! cousa squash stuffed with lamb, eggplant and tomatoes

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I had 3 small/mediumish cousa squash. This recipe didn’t say what to do with all the squash innards after making the indentation. Usually I add it in to cook with whatever else I am cooking to stuff inside the squash, so that is what I did! I had a lot more filling left over I think because of the squash addition and because my squash were small!! I did halve the amount of tomatoes (used cherry tomatoes). I added them in to cook with the rest of the stuff as well because I wanted them a bit more broken down. I subbed vegetable broth for the white wine. this came out really really good. Loved all the different spices and it was a nice change for the usual stuffing I use for squash/peppers. will definitely make again! I didn’t make the mint yogurt sauce but will next time.

cousa squash stuffed with lamb, eggplant and tomatoes adapted from farm share chef

Ingredients

  • 2lb Cousa Squash (Cut in half, seeds removed and indention created in each half)
  • 3 tablespoons Extra Virgin Olive Oil (divided in 2 T and 1 T)
  • 1 tablespoon Kosher Salt (divided into thirds)
  • 1lb Ground Lamb
  • 2 teaspoons Yellow Curry Powder
  • 2 teaspoons Turmeric (divided )
  • 1 teaspoon Paprika
  • 1 teaspoon Cumin
  • 1/2 teaspoon Pepper
  • 1 large Onion (diced small)
  • 1 Green Pepper (diced small)
  • 1 Asian Eggplant (diced small)
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon Lemon Juice
  • 1/4 cup White Wine (used vegetable broth)
  • 1/2 tablespoon Butter
  • 2 teaspoons Honey
  • 1 pint Sungold Tomatoes (cherry, 1/2 pint)
  • 1/4 cup Crumbled Feta Cheese

Directions

Step 1
Preheat oven to 375 degrees and line a half sheet pan with parchment paper. Once the squash has been halved, the seeds removed, and an indention created in each half place all squash indention side up on the parchment lined sheet pan. Use 2 tablespoons of extra virgin olive oil to coat the top side of all the halved squash, then season with 1 teaspoon of salt and 1/2 teaspoon of pepper.

Step 2
Roast squash until it is slightly browned and gives little resistance when poked with a fork, about 20 minutes, but check it after 10 minutes as your timing will depend on the size of your squash. When the squash is done remove it from the oven and set aside until later use.

Step 3
Mix all spices and 1 teaspoon of salt with the ground lamb. Heat 1 tablespoon of extra virgin olive oil in a large fry pan over medium-high heat, and add meat/spice mix to the pan and cook until just done, about 5 minutes

Step 4
Remove meat from the pan, leaving some of the fat and juices behind to cook the vegetables in. Add the onions and peppers and cook until soft, about 4 minutes. Then add the garlic and cook for another minute. Add the eggplant and cook until just soft, about 2 minutes then stir in 1 teaspoon of turmeric powder. (also added in the squash innards)

Step 5
Season with 1/2 teaspoon of salt and add lemon juice, honey, butter and wine. Lower heat to medium and allow to cook until most of the liquid has reduced, about 8 minutes. (added in the tomatoes) 

Step 6
Remove vegetable mix and combine in a large bowl with the cooked ground lamb. Mix in fresh tomatoes and chopped parsley, then taste to see if any additional salt is needed

Step 7
Turn oven to broil. Fiil each squash half with stuffing mix and top with crumbled feta cheese. Drizzle an additional 1/2 teaspoon of extra virgin olive oil over the feta cheese, place under broiler until cheese is melty and browned 3 – 5 minutes.

Step 8
Serve immediately with mint, yogurt sauce.

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