Preheat the oven to 425 degrees.
Turn each squash on its side and slice an inch off the stem end, removing and discarding the stem. Using a spoon, scoop out the seeds to create a cavity in each squash. Slice ¼-inch off the bottom end of each squash so that they sit, stem-side up, without wobbling.
Place the squash on a sheet pan, stem side up. Brush with 2 tablespoons olive oil and sprinkle with ¾ teaspoon salt. Roast for 40 minutes, until the flesh is tender when pierced with a paring knife.
Meanwhile, heat 1 tablespoon olive oil in a large (12-inch) sauté pan over medium heat. Add the onion, cinnamon, cumin, paprika and cayenne pepper and cook over medium-low heat for 7 to 10 minutes, stirring occasionally, until the onions are translucent. Add the garlic and cook for one more minute. Raise the heat to medium, and add the lamb and 1½ teaspoons salt. Cook for 6 to 8 minutes, crumbling with the meat with a wooden spoon, until browned. Add the tomato paste, dates, pine nuts, and the 3 tablespoons mint, and cook for 2 more minutes. Set aside.
Reduce the oven temperature to 375. Using a soup spoon, scrape about two tablespoons of flesh from each squash (you should have ½ cup altogether) and add it to the sauté pan with the lamb. Mix to combine.
Spoon the lamb filling into the hollowed out squashes, filling each one to the top. Roast for 15 minutes, or until heated through. While the squash is cooking, combine the yogurt and ½ teaspoon salt in a small bowl. Serve hot with a dollop of seasoned yogurt, the reserved mint, and the pomegranate seeds.Copyright 2016, Lidey Heuck, All Rights Reserved