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Mutton & Ancient Grain Stuffed Winter Squash Recipe

Mutton & Ancient Grain Stuffed Winter Squash Recipe

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Mutton & Ancient Grain Stuffed Winter Squash

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Ingredients:

Serving

3/4 lb ground mutton (or lamb)
1 medium sized winter squash, halved and seeds removed (use acorn, kubota, etc., but not spaghetti squash)
1 cup cooked amaranth (or substitute millet for lighter texture)
1/2 cup cooked quinoa (or substitute bulgur for more chewy texture)
1/4-1/2 medium sized sweet onion, chopped
1 tbsp fresh flat leaf parsley, chopped
1/4 cup golden raisin
1/4 cup dried currant (i used zante)
2 tbsp pine nuts (toasted ) or 2 tbsp pecans
2 tbsp olive oil (or butter)
1 tbsp chinese five spice powder
1/4 tsp allspice
1 tsp whole coriander seed, crushed
1/4 tsp cinnamon (omit in savory version)
1/2 tsp salt (or to taste)
1/2 tsp pepper (to taste)
3 tbsp whole milk (or light cream)
2 tsp rice vinegar (or fresh squeezed lemon juice)
1 tart apple, diced (optional)

Directions:

Start cooking amaranth (add 1 cup grain to 2 1/4 c liquid; once boiling stir, lower heat to simmer, cover and let cook 25 minutes).
Sauté chopped onions in 2-3 TBS oil (preferably olive oil) in heavy bottom skillet on med-low heat until slightly softened.
Add ground mutton and continue sautéing until meat is browned.
Add pepper and salt to taste. If meat gets dry add a little olive oil.
While meat is browning start quinoa (in small pot toast 1/2 Celsius grain in 2-3 TBS butter until slightly toasted in color and smell, maybe 10 minutes or so; then add 1 Celsius water, stir, bring to boil, low heat to simmer, cover and cook 12-15 minutes.).
While quinoa is toasting check amaranth which should be almost done. Stir, if too much moisture is left add your dried currents, stir, and remove lid. Let currants absorb extra water.
Once meat is lightly browned (but not crispy or overcooked), remove from heat. Season meat with Chinese Five Spice, Allspice and Cinnamon.
Stir in raisins, pine nuts (or pecans) and apple if using one.
Add chopped parsley and grains. Mix well.
Add milk and mix well. Adjust seasonings if needed, but not too much.
Stir in rice vinegar. This will brighten up the flavor of all the spices.
Score the inside of squash lightly, being sure not to pierce the skin. Stuff meat mixture into squash halves.
Place filled squash halves in baking pan, ensuring that the squash will not tip over during baking. [Savory version can be topped with breadcrumbs and/or grated parmesan at this stage.] Fill bottom of pan with 1/4 inch of water, cover with tinfoil or lid but allowing some steam to release.
Cook in preheated 350 degree F oven for 45 min to 1 hour (or until squash flesh flakes easily with fork).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	496.36 Kcal (2078 kJ)
Calories from fat	429.64 Kcal
		% Daily Value*
Total Fat	47.74g	73%
Cholesterol	43.48mg	14%
Sodium	159.05mg	7%
Potassium	234.22mg	5%
Total Carbs	15.17g	5%
Sugars	6.55g	26%
Dietary Fiber	3g	12%
Protein	1.66g	3%
Vitamin C	9.7mg	16%
Iron	2.7mg	15%
Calcium	91.6mg	9%

Amount Per 100 g
Calories	479.88 Kcal (2009 kJ)
Calories from fat	415.38 Kcal
		% Daily Value*
Total Fat	46.15g	73%
Cholesterol	42.04mg	14%
Sodium	153.77mg	7%
Potassium	226.44mg	5%
Total Carbs	14.67g	5%
Sugars	6.33g	26%
Dietary Fiber	2.9g	12%
Protein	1.6g	3%
Vitamin C	9.4mg	16%
Iron	2.7mg	15%
Calcium	88.5mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

13.3

Points
14

PointsPlus

Good Points

saturated fat free,
good source of fiber

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