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Lamb Stuffed Squash

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Savor the flavor of this delicious dish - Lamb Stuffed Squash

Lamb Stuffed Squash

Servings:
2 Vegetable
1 Protein
1 Dairy

Suitable for all Freedom meal plans only

Ingredients: 
1 serving Ground Lamb
1 tsp Garlic Powder
1 tsp Smoked Paprika
½ tsp Dried Dill Weed
½ tsp freshly ground Black Pepper
1 cup Zucchini
4 cloves Garlic, smashed and minced
5-6  Cherry Tomatoes
2 Tbsp Apple Cider Vinegar
¼ cup fresh Dill leaves
½ cup Non-Fat Greek Yogurt
Unflavored Non-Stick Cooking Spray

Preparation:
Preheat oven to 400 degrees F.  In a medium bowl, mix the lamb with the garlic powder, smoked paprika, dill weed, and black pepper. Set aside.

Cut the ends off of the zucchini and then cut the squash in half, width-wise. Then cut each half in half lengthwise, and use a spoon to scoop out the seeds. Set aside.

Heat a large oven-safe sauté pan or skillet (medium-high heat) and spray with unflavored non-stick cooking spray. Add the garlic and cook until softened and slightly browned, about 3 minutes. Add the tomatoes and let them cook and blister, about 5 minutes. Add in the vinegar and give it all a good stir. Then make small  meatballs from the lamb mixture and nestle them in the tomatoes. Turn off of the heat and place the pan in the oven to cook until the tomatoes soften and start to break down, about 20 minutes.

Place the delicate squash in a separate, small baking pan or sauté pan. Spritz with unflavored non-stick cooking spray and place it in the oven to cook until the squash flesh has softened and the skin is slightly crispy, about 20 minutes as well.

To assemble, put two squash halves on each plate and the cover with the lamb tomato mixture. Add a few dollops of yogurt and a sprinkle of fresh dill. Serve while warm.

*Results may vary. Minimum purchase required. Some restrictions apply and discounts may not be used for online purchases.
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