Lamb, Wild Rice, Currant and Pepper Stuffed Roasted Acorn Squash

Cut an acorn squash in half, salt and pepper the inside and then place flesh side down in a baking dish with one inch of water in the bottom.  Put in 400 degree oven for 30 minutes.  Cook a wild rice mix (one that contains more than just wild rice, such as brown or red rice.  I like Lundberg's version) according to package directions.  Dice one small onion, half a red bell pepper and half a green bell pepper.  Saute the vegetables in 4 tablespoons of olive oil until soft and place in a bowl with 1 cup of cooked rice mix.  Saute one pound of ground lamb in olive oil with 2 or 3 crushed cloves of garlic, salt and pepper  and 2 tablespoons of cumin until browned.  Place in the bowl with rice and vegetables.  Add two tablespoons of dried currants.  Combine all the ingredients and adjust seasoning.  Drain and remaining water out of pan containing the squash and turn squash so the flesh side is up.  Pack rice/veg/lamb mix into the cavity of the squash and mound on top.  Any remaining mix can be placed around the squash in the pan.  Bake in the 400 degree oven for about 20 minutes.

To make a vegetarian version replace the lamb with sauteed zucchini and you can add in some type of nuts, such as walnuts or pecans.  This makes a great Thanksgiving vegetarian main course.