Healthy Test Kitchen

Ingredients

8 squash (~3 pounds)

 

Filling Mixture

8 oz lamb

1/4 cup uncooked rice

1/4 cup fresh parsley (I omitted. Should use next time)

1 tbsp fresh mint

1/4 tsp salt (I used 1/2 of this)

3/4 tsp allspice

3/4 tsp cinnamon

1/2 tsp black pepper (I used 1/4 of this)

2 tsp fresh garlic

 

Sauce Ingredients

15 oz tomato sauce

14.5 oz diced tomatoes

2 tsp fresh garlic

 

Instructions

1. Remove pulp from squash.

2. Combine filling ingredients with some of squash pulp. Stuff into squash. Place into slow cooker.

3. Combine sauce ingredients. Pour over squash.

4. Cook on low for 6 hours

 

Inspired by My Recipes

 

Notes: The original recipe called for raw onion in the sauce. I omitted it because it didn't cook in the slow cooker and tasted raw. The sauce is a little too tomato sauce-y. Try using less tomato sauce and more diced tomatoes next time. I didn't use the fresh garlic. I didn't taste the spices. The filling needed more flavor. I couldn't tell that it was lamb--wasn't super moist or flavorful.

 

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