Spiced Lamb Stuffed Squash with Yogurt Broth
This elegant Mediterranean-inspired dish features tender roasted squash halves filled with savory spiced ground lamb, pine nuts, and fresh herbs. It’s served over or alongside a cooling, creamy lemon-herb yogurt broth. Perfect for a flavorful and cozy dinner with balance, richness, and freshness.
⏱️ Time
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
Ingredients
For the Squash
2 medium acorn squash (or butternut, delicata, kabocha)
2 tbsp olive oil
Salt & black pepper, to taste
For the Spiced Lamb Filling
1 tbsp olive oil
1 small onion, finely diced
2 garlic cloves, minced
450g (1 lb) ground lamb
1 tsp ground cumin
1 tsp ground coriander
½ tsp cinnamon
½ tsp smoked paprika (optional)
¼ tsp allspice
Salt & pepper to taste
3 tbsp pine nuts, lightly toasted
2 tbsp chopped fresh parsley or mint
1 tbsp lemon juice
For the Yogurt Broth
1 cup plain Greek yogurt
½ cup water or low-sodium vegetable/chicken broth
1 tbsp lemon juice
1 tbsp olive oil
1 garlic clove, grated or smashed
Salt, to taste
1 tbsp chopped dill or mint
️ Instructions
Step 1: Roast the Squash
1. Preheat oven to 200°C (400°F).
2. Slice squash in half lengthwise and scoop out seeds.
3. Brush with olive oil, sprinkle with salt and pepper.
4. Place cut side down on a lined baking sheet and roast for 35–40 minutes, until tender and caramelized at the edges.
Step 2: Make the Spiced Lamb
1. Heat 1 tbsp olive oil in a pan over medium heat.
2. Add onions, cook 4–5 minutes until soft.
3. Stir in garlic and cook another minute.
4. Add ground lamb. Cook, breaking it apart, until browned.
5. Stir in cumin, coriander, cinnamon, paprika, allspice, salt, and pepper. Cook 2–3 minutes more.
6. Stir in toasted pine nuts, lemon juice, and herbs. Set aside.
Step 3: Prepare Yogurt Broth
1. In a bowl, whisk together yogurt, water/broth, lemon juice, olive oil, garlic, and salt.
2. Stir in fresh dill or mint.
3. If desired, warm gently in a saucepan over low heat (don’t boil to prevent curdling).
Step 4: Assemble
1. Fill roasted squash halves with warm spiced lamb mixture.
2. Spoon yogurt broth around (or partially under) the squash on the plate.
3. Garnish with extra herbs, a drizzle of olive oil, and extra pine nuts if desired.
Tips & Notes
You can swap lamb for ground beef, turkey, or plant-based mince.
If the yogurt broth is too thick, thin it out with a bit more warm water or broth.
Use delicata squash for a smaller portion and edible skin.
❓ Frequently asked questions FAQs
Can I make this ahead of time?
Yes! Roast the squash and prepare the lamb filling ahead. Reheat and assemble before serving.
What yogurt works best?
Full-fat Greek yogurt gives the creamiest broth. Strained or labneh-style yogurt also works.
What sides go with it?
Serve with couscous, warm pita, or a fresh cucumber-tomato salad.
Nutritional Information
Calories: 480
Protein: 27g
Carbs: 22g
Fat: 32g
Fiber: 5g
Sugar: 6g