Moroccan Lamb Dinner Recipe
Ingredients
~ 1 butternut squash (about 2½ lb) peeled, seeded, cut lengthwise in quarters, then crosswise in ½-in.-thick slices
~ 1 large red pepper, cut in ½-in.-wide strips, strips cut in half
~ 1 medium onion, cut in ½-in. wedges, wedges cut in half
~ 2 tsp minced garlic
~ 1 Tbsp Tandoori or Garam Masala spice blend
~ ½ tsp salt
~ 3 Tbsp olive oil
~ 2-lb boneless top round lamb or leg of lamb, cut in 1-in. pieces
~ 1 Tbsp chopped cilantro
Directions
Heat oven to 500ºF. Position racks to divide oven in thirds. Line 2 rimmed baking sheets with nonstick foil.
Mix squash, pepper and onion in a large bowl. Combine garlic, spice blend, salt and oil in a small bowl. Add 2 Tbsp to vegetables; toss to coat. Spread evenly on 1 baking sheet.
Place on high oven rack; roast 10 minutes.
Meanwhile, put lamb in large bowl; add remaining spice mixture; toss to coat. Spread on other baking sheet. Move vegetables to low rack; put meat on high rack.
Roast 10 minutes, or until lamb is cooked through and vegetables are tender. Gently toss meat with the vegetables; sprinkle with cilantro.
Spaghetti Squash
The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors
Ingredients:
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
