Portion Size: 1 cup lamb and rice, ½ c. squash

Ingredients: Yields: 8 servings

Ingredients	Notes:
3 cups water
1 1/2 cups uncooked white rice
2 pounds lamb, ground	May use ground turkey or beef
1 large onion	Washed, peeled and diced
2 gloves garlic	Washed, peeled and minced
1 teaspoon thyme
1 teaspoon basil
1 teaspoon dry ground mustard
2 large acorn squash	Washed, cut in half and seeded removed
Salt and pepper to taste

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a medium saucepan bring water to boil
2	Add rice and stir.
3	Reduce heat, cover and simmer for 20 minutes.
4	Preheat oven to 350 degrees F (175 degrees C).
5	In a large skillet over medium heat, place the ground lamb, onion, garlic, thyme, basil and ground mustard. Cook until the lamb is evenly brown and the onion is soft. Stir the rice into the mixture.	Lamb temperature must reach 165 degrees.
6	Stuff the acorn squash halves with the ground lamb mixture. Season with salt and pepper.
7	Place stuffed squash on a medium baking sheet
8	Bake in the preheated oven 30 minutes, or until the squash is tender.