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Acorn Squash with Ground Lamb and Kale

August 2nd, 2012
Acorn squash with ground lamb and kale


  • 2 acorn squash halved and seeds removed (cut ends off both sides so they sit on a flat surface)
  • 1 to 1 ½ lbs of ground lamb
  • 2 bunches of kale (washed, de-stemmed and chopped)
  • 2 large onions (chopped)
  • salt and pepper
  • cumin
  • coriander
  • 4 Tbsp coconut or palm oil for cooking

Preheat oven to 400 deg. Place acorn squash halves upside down in a baking dish and fill dish with a little bit of filtered water. Bake for 40 minutes or until soft and fork goes through easily.

While squash is baking, heat oil in a large skillet and sauté onions. Add kale and cover until it cooks down. Stir frequently. Heat oil in a second skillet and brown the ground lamb. Add salt, pepper, cumin and coriander to lamb while cooking. When kale is cooked down, add ground lamb to mixture with a slotted spoon. Stir and spoon into acorn squash bowls (once the squash halves are cooked). Drizzle with olive oil and serve. If you want extra meat, add a helping of meat mixture to the side of the bowl. Enjoy!

Recipe by Brenda Walding, DPT, FDN





















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Acorn Squash with Ground Lamb and Kale
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7 Responses

  1. Sounds delicious – I love Kale, lamb and squash!

  2. You make very gorgeous bakes, lovely! =)

  3. Tina says:

    Looks awesome! I have been playing around with Kale recently too. I recently made some Kale Chips ( and I love them!

    Thanks for sharing!
    -Tina from

  4. I just roasted two fresh from the garden acorn squash last night, but I have already scooped them out. I’m considering turning this into soup………..I do love lamb and kale.

  5. Tracy Snell says:

    I made this recipe. This is DELICIOUS!! I subbed in turkey Italian sweet sausage for the lamb, and it’s fab!

  6. Lisa Smith says:

    How much salt, pepper, cumin & coriander did you use?

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