Dutch Oven Stuffed Squash

04/05/2019

Stuffed Squash
Stuffed Squash

For The Pot

  • 8 Yellow Squash
  • 4 tsp Chopped Garlic
  • 8 oz Minced Lamb
  • 1/4 cup white rice
  • 1/4 cup Chopped Flat Leaf Parsley
  • 1 Tbsp Chopped Mint
  • 1/4 tsp Salt
  • 3/4 tsp Allspice
  • 3/4 tsp Ground Cinammon
  • 1/2 tsp Ground Black Pepper
  • 1/2 cup Chopped Onion
  • 2 tsp Brown Sugar
  • 1 Tomato Sauce
  • 1 Tinned Chopped Tomatoes
  • 8 tsp Chopped Mint 


Serves 8

Technique Use

  • Frying
  • All Purpose

Equipment Used

Directions

Cut off narrow neck of each squash.
Insert a small paring knife into cut ends of squash.
Carefully twist knife to remove pulp. (Do not pierce sides of squash.)
Combine 2 teaspoons garlic, lamb, and next 7 ingredients (through pepper) in a bowl.
Stuff lamb mixture evenly into squash to within 1/4 inch of opening.
Spray Dutch Oven with cooking spray.
Place squash horizontally, slightly overlapping.
Combine remaining 2 teaspoons garlic, onion, and next 3 ingredients (through tomatoes); pour over squash. Cover with lid and cook @ 94'C (200'F) for 6 hours or until squash is tender and filling is done.