Curried Lamb With Spaghetti Squash

• 1 pound Ground Grass Fed Organic Lamb
• 1 Sweet Organic Onion, chopped
• 2 Tomato
• 1 tablespoon Grass Fed Butter
• 1/2 can Organic Coconut Milk (Full Fat, unsweetened)
• 1/4 teaspoon Ground Cumin
• 1 & 1/2 teaspoons Curry Powder
• 1 pinch Ground Cayenne Pepper
• 3 cloves Fresh Garlic, chopped
• 1/4 teaspoon Fresh Ground Black Pepper
• 1 Whole Spaghetti Squash
• 1 teaspoon Olive Oil
• 1 pinch Salt

1. Pierce squash with fork and microwave 10 minutes.
2. Carefully cut squash in half lengthwise and remove seeds.
3. Coat squash, both inside and out with olive oil. Salt and pepper inside of squash then place on a cookie sheet. Bake at 400 degrees for 20 minutes.
4. Place butter in a large frying pan on medium heat. Brown ground until cooked.
5. Remove lamb and place on a paper towel to drain.
6. Saute chopped onion in pan drippings until soft. Add chopped tomato, garlic, cumin and curry. Cook over medium heat for a few minutes. add
7. Add coconut milk to pan and stir until bubbly. Add salt and pepper to taste.
8. Remove squash from skin using fork. Add salt and pepper to taste.
9. Serve lamb over squash and enjoy!

ground grass, sweet organic onion, tomato, butter, coconut milk, ground cumin, curry, ground cayenne pepper, fresh garlic, fresh ground black pepper, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/curried-lamb-with-spaghetti-squash-5874378da92f11c663907c9c (may not work)