Lamb and Bulgur Stuffed Delicata Squash

Roasted delicata squash filled with warmly spiced ground lamb, bulgur, onion, and parsley for an easy 50-minute fall-inspired dinner.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 2 whole delicata squash
• 1 lb ground lamb
• 1 cup cooked bulgur
• 1 medium yellow onion
• 1 tbsp olive oil
• 1 tsp ground cumin
• 0.5 tsp ground allspice
• 1 tsp kosher salt
• 0.25 tsp black pepper
• 0.25 cup fresh parsley

Cooking instructions

1. Heat the oven to 425°F. Halve the delicata squash lengthwise and scoop out the seeds. Place the halves cut-side up on a baking sheet, brush with olive oil, and season with 1/2 teaspoon salt and the pepper. (about 5 min) — 425°F
2. Roast the squash cut-side up until tender when pierced with a fork, about 20 minutes. (about 20 min) — 425°F
3. While the squash roasts, heat a large skillet over medium heat. Add the lamb and onion, then cook, breaking up the meat, until the lamb is browned and reaches 160°F, about 8 minutes. (about 8 min) — 160°F
4. Stir in the cumin, allspice, and remaining 1/2 teaspoon salt. Cook for 1 minute, then stir in the cooked bulgur and parsley. (about 2 min) — medium
5. Spoon the lamb and bulgur mixture into the roasted squash halves. Return them to the oven and bake until the filling is hot and lightly browned, about 10 minutes. (about 10 min) — 425°F
6. Rest the stuffed squash for 5 minutes before serving. (about 5 min)