Acorn Squash with Ground Lamb and Kale
- 2 acorn squash halved and seeds removed (cut ends off both sides so they sit flat on the 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
- 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.