Moroccan-Style Spicy Lamb "Tagines" with Riced Cauliflower, Apricots, and Pistachios

Recipe for Olga's Original Spicy Lamb "Tagines" with Riced Cauliflower, Apricots, and PistachiosIngredients:1. 3 medium size winter squashes, cut in half crosswise and seeds removed2. 2-3 tablespoons grass-fed ghee, melted3. 1 lb. ground lamb4. 1 teaspoon salt5. 1/2 teaspoon ground black pepper6. 1 cinnamon stick7. 1/2 teaspoon ground ginger8. 1 teaspoon ground turmeric9. 1/4 to 1/2 teaspoon Ras el Hanout, optional10. 1 large onion, finely chopped11. 2-3 cloves garlic, minced12. 8 oz. fresh or frozen riced cauliflower13. 1 small handful fresh parsley, finely chopped14. 1 small handful fresh cilantro, finely chopped15. 10 dried apricots, finely chopped16. 1/4 cup roasted salted pistachios, chopped17. Argan oil, optionalDirections:1. To prepare the squash: Heat oven to 400° F. Line a baking sheet with a silicone baking mat. Brush the squash halves with melted ghee and place on the baking sheet, cut side down. Roast for 35-45 minutes or until squash is tender.2. Meanwhile, in a large skillet over medium-high heat, brown ground lamb, breaking into smaller pieces as it cooks, about 4-5 minutes. Add the salt, pepper, cinnamon stick, ginger, turmeric, and Ras el Hanout, if using, and continue cooking for another 6-8 minutes or until no pink remains in the middle of the pieces.3. Add the onion and cook, stirring, until soft and aromatic but have no color, about 5 minutes.4. Add the garlic and cook for another 1-2 minutes.5. Add the cauliflower and sauté, covered, until softened, about 6-8 minutes.6. Turn off the heat and stir in the parsley, cilantro, and apricots.7. Divide between the winter squash bowls and garnish with pistachios. Drizzle with argan oil, if desired.Serves 6-8