Instructions: Preheat the oven to 350F. Place the squash halves face down on a large baking pan and bake in the preheated oven for 1 hour. Scatter the sunflower seeds on a small baking pan and toast in the oven with the squash for 15 minutes. Set the seeds aside to use for garnish.

Heat 1 tsp of the oil in a large skillet over high heat. When it is very hot, drop the lamb pieces into the pan to brown well, about 5 minutes. Transfer the meat to a bowl and set aside.

In the same pan, heat the remaining tsp of oil and fry the onion over med heat for 2 minutes. Add the garlic and cook for 30 seconds. Add the peppers and seasonings, and fry for 3 minutes. Pour in the stock and stir, scraping all the bits from the bottom of the pan. Add the meat and fresh mint, and simmer, covered, for 45 minutes. Remove from the heat, stir in the slurry, return to heat until thickened.

To serve: Place a squash half on each warm plate and spoon the stew over the top. Sprinkle with the cilantro and sunflower seeds for extra color and texture.

NOTES : Possible vegetarian substitutes: I was thinking of the baked tofu, which does have a chewy texture. However, your idea of portobellos is an excellent one! Dried and reconstituted shiitakes might also be good.

If you want the "stew" over the squash, Id add some cooked brown rice, or wheat berries, or even some diced roasted, eggplant or maybe even some portabellos to make up for the lamb. The other thing that sounds good to me is to dice up the cooked squash, add it to the "stew", then serve that over rice, wheat berries etc. Thanks for a great sounding recipe. [WhoMe40@aol.com]

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