Round Zucchini with Lamb and Rice

Isn't round zucchini cute? When I saw these little buggers at the farmer's market I just wanted to scoop them up like kittens and baby talk. But reason prevailed so I stuffed them instead.

I cut off the tops and scooped out the pulp with a spoon. The squash shells and tops went into a 450-degree oven for 25 minutes. For the filling I sauteed a large onion with some ground lamb, threw in a healthy dash of garam masala, ground cumin, coriander, cinnamon and ground cayenne, and added cooked jasmine rice. The squash pulp I sauteed seperately with a couple of cloves of garlic; then I added a couple tablespoons of tomato paste dissolved in a little water. I combined the meat and squash mixture and stuffed these little guys to the rim.

I placed them in casserole pan filled with 1/4 inch water and back into the oven for 20 minutes or so. They were as good as they are cute. Next time, though, I would broil the shells, or maybe bake them longer, since the bigger zucchini were a little raw.