Lamb and Spaghetti Squash
Spoon the well-seasoned lamb curry over a bed of spaghetti squash.
Prep Time:
40 mins
Total Time:
1 hr 40 mins
Servings:
Makes 4 servings.
Ingredients
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1 pound boneless lamb shoulder roast or boneless lamb sirloin roast, trimmed of fat
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1 tablespoon margarine or butter
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1 cup chopped onion
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1 cup chopped celery
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2 cloves garlic, minced
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1/2 cup tomato sauce
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1/3 cup water
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1-1/2 teaspoons curry powder
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1-1/2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
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1/2 teaspoon salt
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1/8 teaspoon pepper
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1/4 cup plain yogurt
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2 tsp. all-purpose flour
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1 2-1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
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Snipped fresh cilantro or parsley (optional)
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Cilantro or parsley sprigs (optional)
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1/4 teaspoon ground cumin
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
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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how-tos
Recommended Recipe:
Tandoori-Style Lamb
Put a spice rub and yogurt on the lamb in the morning, then refrigerate until dinner. Cook it on the grill and dinner is ready to serve.
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