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!
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Makes: 4 servings
Ingredients
- 2 tsp extra-virgin olive oil
- ¾ lb. 95% lean ground beef
- ½ tsp cumin
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp paprika
- ¼ tsp pepper
- 2 tsp salt, divided
- ⅓ cup finely chopped onion
- 4 cloves garlic, minced
- ¾ cup bulgur wheat
- 2 cups water
- ⅓ cup golden raisins
- ¼ 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 ¼-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
- Recipe lightly adapted from Martha Stewart
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