Recipe and Pictures by www.jessicagavin.com
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.