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Spaghetti Squash with Lamb

So my sister Holly challenged me to cooking this weeks Sunday Dinner. While many of you are enjoying pizza, wings, and possibly BBQ on Super bowl Sunday. Maybe i should have waited until next week. Nope. We must keep our promises, right?

Don’t you just love prepping? I love it too, he says sarcastically! My knife decided to slice my thumb up while julienning onions. After today that particle meal preparation device (knife) will see retirement. This always happens – sigh.  

INGREDIENTS

  • 2 medium spaghetti squash
  • 1lb ground lamb
  • 1 grape tomato package
  • 1 bundle asparagus
  • 1/2 large yellow onion (julienne cut)
  • 2 tablespoons honey
  • ​1/4 tsp cumin
  • ​4 tbsp olive oil
  • ​2 tsp red wine vinger
  • 1 tsp soy sauce
  • 1 tbsp minced garlic
  • 1 1/2 tbsp. brown sugar
  • salt to taste
  • pepper to taste

Directions

  • Preheat the oven to 400 degrees F. Use a paring knife to prick squash all over. Place in a baking dish and bake 30-45 minutes or until soft. Cut squash in half. Scoop out and discard seeds. After squash is ready let cool until they can be held comfortably in your hand about 15-20 minutes. Using a fork, scrape flesh in strings into a serving bowl.
  • Cut asparagus into thirds. Sprinkle with olive oil, salt, and pepper. Bake in oven for 20-30 minutes. Add half of the julienne onions  
  • Grease a medium to large size pan. Put 1lb of ground lamb with olive oil, red wine vinegar, honey, salt, pepper, cumin, brown sugar, soy sauce, and minced garlic. Cook on medium heat for 20 to 30 minutes frequently stirring to prevent burning. Use the remaining julienned onions. Reduce heat to low-med. Let simmer for 20-40 additional minutes. Place two-thirds of the diced grape tomatoes until partially soft, then add the other half for more vivid color.
  • ​ENJOY!

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