Moroccan-Style Stuffed Acorn Squash -- If you're looking for the kind of comfort food that's both hearty and healthy, this Moroccan-Style Stuffed Acorn Squash is the perfect cold weather dinner for you | wearenotmartha.com
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Moroccan-Style Stuffed Acorn Squash

If you're looking for the kind of comfort food that's both hearty and healthy, this Moroccan-Style Stuffed Acorn Squash is the perfect cold weather dinner for you!
Prep Time4 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Entree
Cuisine: American, Eclectic, Moroccan
Keyword: Beef, Squash
Servings: 4 servings

Ingredients

  • 2 tsp extra-virgin olive oil
  • 3/4 lb. 95% lean ground beef
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp paprika
  • 1/4 tsp pepper
  • 2 tsp salt, divided
  • 1/3 cup finely chopped onion
  • 4 cloves garlic, minced
  • 3/4 cup bulgur wheat
  • 2 cups water
  • 1/3 cup golden raisins
  • 1/4 cup chopped parsley
  • 2 Tbso toasted pine nuts
  • 2 2 medium acorn squashes, halved and seeded

Instructions

  • Preheat oven to 400 degrees and place squashes cut side dow in a 9×13 inch baking dish. Bake until tender, 35 to 40 minutes.
  • Heat oil over medium-high heat in a dutch oven or pot (make sure it has a tight-fitting lid) and add ground beef, cumin, cinnamon, nutmeg, paprika, pepper, and 1 tsp salt. Cook, while stirring frequently, until beef is brown and cooked through roughly 5-7 minutes. Using a slotted spoon, transfer the beef to a bowl, making sure to keep as much cooking oil in the pot as you can.
  • In the same pot, add onion and cook until somewhat translucent (about 5 minutes). Add garlic and cook for about 30 seconds, until fragrant.
  • Add remaining tsp of salt and stir in the bulgur. Add water and bring to a boil. Reduce heat to medium-low, cover pot and cook for 15 minutes. Remove from heat and let stand for about 5 minutes, covered. The bulgur will start to absorb the liquids. Fluff the mixture with a fork and add the beef mixture, the raisins, and pine nuts.
  • Scrape out the flesh of the baked squashes to form bowl (leaving about 1/4-inch border) and fold the flesh into the bulgur mixture.
  • Stuff the squash with the bulgur mixture and bake until warmed through and the tops are nice and browned, about 12-14 minutes.

Notes