Moroccan-Spiced Lamb & Quinoa Stuffed Acorn Squash with Pomegranate Yogurt-Tahini Drizzle

This viral-worthy recipe combines sweet roasted acorn squash with savory Moroccan-spiced lamb and protein-rich quinoa. The creamy pomegranate yogurt-tahini drizzle adds bright acidity and visual pop, perfect for Pinterest foodies. Minimal prep meets maximum flavor in this nutrient-dense meal that delivers 25g protein per serving!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 medium acorn squashes, halved and seeded
• 1 lb lean ground lamb
• 1 cup cooked quinoa
• 1/2 cup diced red onion
• 2 tsp ras el hanout spice blend
• 1/4 cup toasted pine nuts
• 1/3 cup chopped fresh mint
• 1/2 cup plain Greek yogurt
• 2 tbsp tahini
• 2 tbsp pomegranate molasses
• 1/4 cup pomegranate arils
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F. Brush squash halves with olive oil, season with salt, and roast cut-side down for 20 minutes.
2. While squash roasts, brown lamb in skillet over medium-high heat, breaking into crumbles.
3. Add red onion and ras el hanout; cook 3 minutes until fragrant.
4. Stir in cooked quinoa, pine nuts, and half the mint. Season with salt and pepper.
5. Whisk yogurt, tahini, and pomegranate molasses in small bowl until smooth.
6. Flip roasted squash and fill cavities with lamb-quinoa mixture.
7. Return to oven for 5 minutes to warm filling.
8. Drizzle with yogurt-tahini sauce and top with pomegranate arils and remaining mint.
9. Serve immediately with extra sauce on the side.

Chef's Note

Salt the squash interiors before roasting to prevent sogginess. For deeper flavor, toast ras el hanout in dry pan 30 seconds before adding to lamb.

Make-Ahead Tips

Store filling and sauce separately for up to 3 days; stuff squash before baking.

Substitutions

Ground turkey for lamb • Farro for quinoa • Pumpkin seeds for pine nuts • Honey + lemon for pomegranate molasses