Lamb and Spaghetti Squash
Recipe from
Better Homes and Gardens
Spoon the well-seasoned lamb curry over a bed of spaghetti squash.
Ingredients
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1 poundboneless lamb shoulder roast or boneless lamb sirloin roast, trimmed of fatsee savings
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1 tablespoonmargarine or buttersee savings
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1 cupchopped onionsee savings
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1 cupchopped celerysee savings
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2 clovesgarlic, mincedsee savings
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1/2 cuptomato saucesee savings
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1/3 cupwatersee savings
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1-1/2 teaspoonscurry powdersee savings
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1-1/2 teaspoonsgrated fresh ginger or 1/2 teaspoon ground gingersee savings
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1/2 teaspoonsaltsee savings
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1/8 teaspoonpeppersee savings
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1/4 cupplain yogurtsee savings
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2 tsp.all-purpose floursee savings
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1 2-1/2- to 3-poundspaghetti squash, halved lengthwise and seededsee savings
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Snipped fresh cilantro or parsley (optional)see savings
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Cilantro or parsley sprigs (optional)see savings
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1/4 teaspoonground cuminsee savings
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Directions
1.
Cut lamb into 1-inch cubes. In a large saucepan brown half of the meat in hot margarine or butter. Remove meat. Brown remaining meat with onion, celery, and garlic until vegetables are tender. Drain fat. Return all meat to pan.
2.
Stir in tomato sauce, water, curry powder, ginger, salt, cumin, and pepper. Bring to boiling; reduce heat. Cover; simmer for 1 hour or until lamb is tender.
3.
Combine yogurt and flour; add to meat mixture. Cook and stir until bubbly; cook and stir 1 minute more.
4.
Meanwhile, place squash, cut side down, in a shallow baking dish. Bake, uncovered, in a 350 degree F. oven for 30 to 40 minutes or until tender. Using a fork, separate the squash pulp into strands.
5.
To serve, spoon lamb mixture over squash. If desired, sprinkle with snipped cilantro or parsley. Garnish with cilantro or parsley sprig, if desired. Makes 4 servings.
Nutrition information
Per serving: Calories 257, Total Fat 12 g, Cholesterol 67 mg, Sodium 591 mg, Carbohydrate 16 g, Fiber 3 g, Protein 22 g. Daily Values: Vitamin A 10%, Vitamin C 20%, Calcium 12%, Iron 19%.
Percent Daily Values are based on a 2,000 calorie diet
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