Serve this classic Middle Eastern meal in bowls so you can scoop up every drop of the tasty sauce with warm pita bread. Offer a salad of chopped lettuce, cucumber, and feta cheese.

Recipe by Oxmoor House September 2012

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Oxmoor House

Recipe Summary

Yield:
4 servings (serving size: 2 squash and 1 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut off narrow neck of each squash. Insert a small paring knife into cut ends of squash. Carefully twist knife to remove pulp. (Do not pierce sides of squash.)

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  • Combine 2 teaspoons garlic, lamb, and next 7 ingredients (through pepper) in a bowl. Stuff lamb mixture evenly into squash to within 1/4 inch of opening. Place squash horizontally, slightly overlapping, in a 5-quart electric slow cooker coated with cooking spray.

  • Combine remaining 2 teaspoons garlic, onion, and next 3 ingredients (through tomatoes); pour over squash. Cover and cook on LOW for 6 hours or until squash is tender and filling is done. Serve squash with sauce; sprinkle with additional mint, if desired.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

347 calories; calories from fat%; fat 14.7g; saturated fat 5.9g; mono fat 5.5g; poly fat 1.4g; protein 15.8g; carbohydrates 38.4g; fiber 5.7g; cholesterol 41mg; iron 3.5mg; sodium 507mg; calcium 137mg.