Place the butternut squash onto a microwave safe dinner plate. Cover with damp paper towel. Microwave on High for 2 minutes until tender. Set aside to cool. Mash with a fork.
Combine the oil, paprika, oregano and garlic in a bowl. Add the lamb, stir to coat.
Preheat a non-stick frying pan over medium-high heat. Add the lamb in a single layer. Cook 1 minute on each side. Transfer to a plate.
Warm the pita bread in a sandwich press or microwave. Spread with mashed pumpkin. Top with spinach, onion, tomato, and lamb. Sprinkle with extra oregano. Serve with lemon.
Nutrition facts per serving
Makes 1 serving
|Total Fat||11.4 g|
|- Saturated Fat||2.7 g|
|Total Carbohydrate||63.1 g|
|- Dietary Fiber||10.1 g|
|- Total Sugars||10.1 g|
|-- Added Sugars||0 g|