1. Roast the Squash:
Preheat the oven to 400ºF and line a baking sheet with parchment paper. 

Cut each squash in half lengthwise. Scoop out the seeds with a spoon. Drizzle with oil, salt and pepper and place open-side down on the baking sheet. Place in the oven for 30-40 minutes, until they can be easily pierced with a fork. Remove and allow to cool slightly while the rice finishes cooking.

2. Cook the Rice:
Heat the oil in a stock pot and add the onion and garlic.. Cook for 2 minutes. Add the wild rice, dry seasonings and broth. Bring to a boil, cover, lower heat and simmer for about 45 minutes. Cooking times for wild rice can vary based on the brand or type used. Check for doneness and add a splash more broth if needed,.want the rice to be chewy, cooked but slightly firm. 

3. Cook the Lamb:
In a medium skillet, brown the American lamb and season with 1 teaspoon salt, ½ teaspoon black pepper and 1 teaspoon cumin.  

4. Finish the Rice:
When the rice is done cooking, taste and season with salt and pepper. Combine with the ground lamb, golden raisins, toasted almonds, mint, lemon zest and lemon juice.

5. Stuff the Squash:
Turn the squash over on the baking sheet and stuff with the lamb & wild rice mixture. Place back in the oven for 8-10 minutes, or until everything is warmed through. 

6. Serve:
Remove the stuffed squash from the oven, crumble feta over and finish with fresh mint.