Preheat the oven to 350°F.

Cut the kabocha squash in half and remove the seeds.

Cut each half into quarters to produce eight long slices.

Line a baking sheet with foil.

Toss the squash with avocado oil and powdered monk fruit.

Bake covered with foil until tender, about 45 minutes to an hour.

Mix together Greek yogurt and minced garlic in a bowl.

Season the yogurt sauce to taste with salt and pepper.

In a large saucepan, heat avocado oil.

Cook the diced onion until lightly translucent and just beginning to brown.

Add the sliced garlic, ground coriander, cinnamon sticks, salt, and pepper.

Mix and cook until the spices are fragrant, about 3 minutes.

Add ground lamb and cook until no pink remains, about 5 minutes.

Add canned tomatoes and bring to a simmer.

Lower heat and cook until the sauce reduces, about 20 minutes.

Season the meat sauce to taste with more salt and pepper.

To serve, plate the yogurt sauce.

Add a slice of roasted kabocha squash.

Top with the meat sauce.

Garnish with fresh mint, if desired.