Ingredients:
- about 2 1/4 cups reduced-sodium chicken broth, divided
- 1 kabocha squash (3 1/2 to 4 lbs.)
Directions:
- Heat 1 tbsp. oil in a 5- to 6-qt. pan over high heat. Sprinkle lamb with 3/4 tsp. salt and 1/4 tsp. pepper, then brown in oil, stirring occasionally, 6 to 8 minutes. Transfer lamb to a bowl and reduce heat under pan to medium-high.
- Add shallots, 1 tbsp. oil, and 1/4 cup broth to pan; stir to loosen browned bits. Cook, stirring occasionally, until shallots are browned, 7 to 10 minutes; add a splash of water if drippings start to get dark. Return meat to pan and sprinkle with baharat. Add 2 more cups broth, stirring to loosen browned bits. Cover, bring to a boil, then reduce heat and simmer 1 hour, adding another 1/4 cup broth if pan starts to dry. Stir in rice and tomatoes and return to a boil. Meanwhile, continue with recipe.
- Preheat oven to 375°. With a short knife, carefully cut around squash stem to make a 4-in. lid. Pry out lid with a table knife. Scrape out and discard seeds from lid and squash. Brush interior of squash and inside of lid with remaining 1 tbsp. oil, then sprinkle them with remaining 1/4 tsp. each salt and pepper, tipping squash to coat evenly. Set squash on a rimmed baking sheet. Prick with a fork in a couple of spots near the top.
- Fill squash with as much stew as fits. Set lid in place and bake until squash is just tender inside when pierced, 70 minutes to 1 1/2 hours. Meanwhile, spoon remaining stew into a small loaf pan, cover with foil, and bake 1 hour.
- Stir chives into stew in pan and squash. Transfer squash to a platter with 2 wide spatulas (squash may split a little; this is okay). Use a big metal spoon to scoop out squash and stew into soup bowls, adding stew from pan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2553.73 Kcal (10692 kJ) | ||
| Calories from fat | 1013.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 112.56g | 173% | |
|---|---|---|---|
| Cholesterol | 301mg | 100% | |
| Sodium | 6111.1mg | 255% | |
| Potassium | 2284.22mg | 49% | |
| Total Carbs | 245.79g | 82% | |
| Sugars | 99.54g | 398% | |
| Dietary Fiber | 38.25g | 153% | |
| Protein | 130.96g | 262% | |
| Vitamin C | 67.6mg | 113% | |
| Iron | 35.3mg | 196% | |
| Calcium | 285.5mg | 29% | |
| Amount Per 100 g | |||
| Calories | 71.75 Kcal (300 kJ) | ||
| Calories from fat | 28.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.16g | 173% | |
|---|---|---|---|
| Cholesterol | 8.46mg | 100% | |
| Sodium | 171.69mg | 255% | |
| Potassium | 64.18mg | 49% | |
| Total Carbs | 6.91g | 82% | |
| Sugars | 2.8g | 398% | |
| Dietary Fiber | 1.07g | 153% | |
| Protein | 3.68g | 262% | |
| Vitamin C | 1.9mg | 113% | |
| Iron | 1mg | 196% | |
| Calcium | 8mg | 29% | |
* 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.
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