Stuffed Kabocha Squash With Arabic Lamb Stew

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3 tablespoons olive oil, divided

1 pound lamb stew meat, cut into 1 1/2-in. chunks

1 teaspoon kosher salt, divided

1/2 teaspoon pepper, divided

3/4 pound shallots, peeled, cut in half if large

About 2 1/4 cups reduced-sodium chicken broth, divided

2 tablespoons baharat

1/4 cup white basmati rice, rinsed

1 1/2 cups coarsely chopped tomatoes

1 kabocha squash (3 1/2 to 4 lbs.)

1 1/2 tablespoons sliced chives

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