Lamb Merguez & Vegetables Stuffed Squash
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Lamb merguez is a delicious spiced Moroccan sausage. Our loose merguez is free from it’s casing and makes a delicious meal when combined with vegetables and served either baked into a winter squash, or served over cous cous. This recipe explains how to make the flavorful merguez and vegetable combination that is simple due to the sausage itself seasoning the vegetables. If you choose to serve it in a squash ,over a grain, or by itself, the choice is yours. If you are not a fan of lamb, you can make this dish with loose Italian sausage or even ground beef or turkey. That said, don’t be scared of the lamb! Think of this as a classic sausage and peppers with a bit more flavor. :)
1lb loose lamb merguez sausage (Italian sausage or ground beef/turkey also work. Just make sure if using ground meats to increase your seasoning as the sausages will already be seasoned.
1 tablespoon of olive oil
1 onion, chopped
1 cup carrots, chopped
2 cloves, garlic crushed
1 green bell pepper, chopped
1 zucchini, chopped
1 spaghetti, acorn, or butternut squash (sliced, seeds removed and baked about 40 minutes) or 1 cup of cous cous cooked per the package instructions.
1/2 cup of water or chicken stock.
Salt and pepper to taste.
Optional: 1 cup raisins (a really nice twist, try it), a small sprinkle of cumin & cinnamon (to round out the seasoning of the sausage).
Step 1: If using spaghetti squash, slice it in half, remove the seeds, and on a lightly oiled pan roast until tender (about 30-40 minutes) facedown. You can proceed to the other steps while it is roasting. If using cous cous, follow package instructions, fully cook and set aside.
Step 2: Chop and prep your veggies. Have them all ready to sauté. You want everything in similar sized chunks, but the carrots should be a bit smaller as they take longer to cook.
Step 3: To a pan on medium high heat add olive oil, carrots onions and peppers. Sauté 3 minutes stirring regularly. Next add your meat. Continue to sauté breaking up the sausage into small pieces with your spoon. Sauté about 3 more minutes.
Step 4. Add your zucchini and garlic (if adding raisins and/or cumin and cinnamon add now) continue to sauté until all your vegetables are tender and your sausage is cooked. During the last 2 minutes of cooking add 1/2 cup of water or chicken stock to the pan to loosen from the pan. When everything is cooked remove from heat. Give it a taste, it should be nicely seasoned with a bit of spice. If it needs more salt, pepper, cumin or cinnamon, add a touch. This dish is mostly seasoned by all the flavor in the sausage, so it should not need much else.
Step 5. If using a squash add your filling to the now tender squash and return to the over for 10 minutes so the flavors can meld. Remove, garnish with fresh parsley, and serve. If using cous cous, scoop a spoonful onto each plate or all of it onto a platter and cover with your lamb and vegetable mixture. Serve and enjoy.
NOTE - If you opted for ground meat and not a seasoned sausage, we suggest adding 1 tablespoon of cumin, 1/2 teaspoon of cinnamon, a pinch of sugar, and make sure to taste to make sure you added enough salt. Add all of these during the sauté of the meat.
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