Lamb and Squash Casserole

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This is one of our family favorites. My kids devour it and it’s a hearty meal for tough training days when your body calls for a bit more, dare I say, “friendly” carbs. Enjoy!


2 lbs ground lamb
1 1/2-2 cups cubed butternut squash
1 large spaghetti squash
2 Tbsp coconut oil
1 medium onion
3 cloves garlic, minced
1 1/2 Tbsp cumin
2 tsp cinnamon
1 tsp cardamom
1 1/2 Tbsp curry powder
1 tsp ground ginger
1/2 tsp red pepper flakes
1/2 tsp sea salt


Preheat oven to 375. Cut spaghetti squash in half, brush with olive oil, salt and pepper. Place cut side down on foil lined baking sheet. Melt 1 Tbsp coconut oil, toss with cubed butternut squash, sprinkle with a bit of cinnamon, salt and pepper. Place on foil lined baking sheet along side spaghetti squash. Bake in oven for about 45 minutes until squash is tender and spaghetti squash pulls away in strands as shown in picture.

While squash is in the oven, melt second Tbsp of coconut oil and sauté onion and garlic in large skillet until translucent. Add all spices and mix until fragrant. Add ground lamb and sauté until meat is done.

Combine spaghetti squash, roasted butternut squash and meat mixture. Serve and enjoy!



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