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Trim the stem end off the squash and cut in half lengthwise. Using a spoon, scoop out and discard the seeds.
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Whisk together the red wine, olive oil, garlic, juniper berries and pepper in a bowl and toss the squash halves or lamb chops in the mixture. Cover and marinate for 1 hour at room temperature or up to 6 hours in the refrigerator.
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About 20 minutes before cooking the squash, prepare the mushrooms: Heat the 3 tablespoons of olive oil and sauté the scallions and garlic until translucent, about 4 minutes. Add the mushrooms and sauté until the mushrooms no longer exude liquid and the skillet is relatively dry. Season with salt, pepper, oregano or thyme and parsley. Let cool slightly.
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Remove the squash from the marinade and pat dry. Reserve the marinade. For squash: Preheat the oven to 375F.
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For the squash: Fill the squash cavities with several spoonfuls of the mushroom mixture. If using squash, brush the flesh with a little additional olive oil and season lightly with salt. Carefully bring the two halves together. Brush the outside with the remaining marinade and a little olive oil. Wrap tightly in aluminum foil and place in a baking pan. Roast for 30-40 minutes, until tender. Remove, open, and serve,