Hands-On Time
15 Mins
Total Time
30 Mins
Yield
Serves 4
Jose Picayo

How to Make It

Step 1

Cut ½ inch from both ends of the squash and cut in half lengthwise.

Step 2

Microwave the squash on a plate, cut-side down, on high until tender, 10 to 12 minutes. Let cool for 5 minutes.

Step 3

Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the lamb with the cumin, ½ teaspoon salt, and ¼ teaspoon pepper.

Step 4

Cook the lamb to desired doneness, 4 to 5 minutes per side for medium-rare.

Step 5

Scoop out and discard the squash seeds. With a fork, gently scrape the strands of the flesh into a bowl.

Step 6

Toss the squash with the scallions, mint, remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Serve with the lamb.

Ratings & Reviews

/5
Reviews
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