Lamb, Zucchini, Leek And Hazelnut Stuffed Squash

Ingredients:

6 sweet dumpling squash

1 1/2 pounds ground grass-fed lamb (or protein of choice)

2 leeks, cut into half moon pieces

1 large carrot, cut into bite-size pieces

3 stalks celery, thinly sliced

1 zucchini, cut into bite-size pieces

1/3 cup hazelnuts, roughly chopped and roasted in a dry skillet

4-5 fresh sage leaves

1 Tablespoon fresh rosemary, minced

1-2 Tablespoons fresh thyme

Choice of cooking oil (I used avocado)

Directions:

1. Preheat oven to 400°. Prep the squash by cutting off the tops, scooping out the seeds and hollowing out the center. Drizzle some oil in an oven-safe baking dish. Using your hands, rub each squash inside and out with oil. Set squash in baking dish, and roast in the preheated oven for about 20-25 minutes.

2. Sauté ground lamb (or any other protein) in a cast iron skillet until cooked. Drain juices and fat. Set aside.

3. Sauté leeks and carrots in about 1-2 Tablespoons it oil for about 5 minutes. Add the fresh herbs, celery and zucchini. Sauté until all the veggies are soft, but not mushy. Add in the ground lamb and toasted hazelnuts at the end of cooking and toss until stuffing is well distributed.

4. Take squash pan out of the oven. Stuff each squash with the lamb and veggie filling. Roast in the oven for another 15-20 minutes, or until squash is soft and lamb and veggies start to brown on top.

5. Garnish with fresh parsley and nut or regular cheese (if desired). Enjoy!