Sweet and spicy Lamb & Potato Filled Squash
- Prep in:
- 20 mins
- Cook in:
- 30 mins
- Serves:
- 2
| Per Serving | %RI |
|---|---|
| KCAL 675 | 40% |
| Fat 24.9g | 45% |
| Sat Fat 11.7g | 75% |
| Salt 0.9g | 15% |
| Sugar 29g | 32% |
Method
- Heat the oven to 180°C,160°C Fan, Gas Mark 4.
- With a sharp knife, slice the tops of the squash off, scoop out the seeds and replace the lid. Season the flesh, transfer to a lined baking tray and roast for 25 minutes.
- Meanwhile, sauté the onion and garlic in a little oil and stir in the garam masala. Add the lamb and pepper. Season a little and cook for a few minutes.
- Pour in the coconut milk and bring to the boil. Add the cooked potato and simmer for a few minutes. Keep warm.
- When the squash is cooked, scoop out a little of the flesh and mix with the lamb filling.
- Stir in the spring onions and herbs. Season, if required. Fill each squash with the mixture and scatter any remaining mix around on the tray. Cook for a further 5 minutes and serve with steamed broccoli.
Ingredients
250g waxy potatoes, cooked, cooled and mashed
250g boneless lamb leg steaks, trimmed of fat and cut into small cubes
2x 400g round or butternut squash
1 onion, peeled
1 garlic clove, peeled and crushed
1 tablespoon olive oil
1 tablespoon ground garam masala
1 red pepper, deseeded and sliced
½ can light coconut milk
4 spring onions, sliced
4 tablespoons freshly chopped parsley
2 tablespoons freshly chopped coriander
