Description
This Moroccan Stuffed Acorn Squash combines tender roasted acorn squash halves filled with a fragrant and flavorful mixture of spiced lean ground beef, bulgur wheat, golden raisins, toasted pine nuts, and fresh parsley. Infused with warm spices like cumin, cinnamon, nutmeg, and paprika, this dish offers a hearty yet healthy meal perfect for cozy dinners during colder months.
Ingredients
Scale
For the Squash
- 2 medium acorn squashes, halved and seeded
For the Filling
- 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 Tbsp toasted pine nuts
Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Place the acorn squash halves cut side down in a 9×13 inch baking dish. Bake them until they become tender, approximately 35 to 40 minutes.
- Cook the Ground Beef: While the squash roasts, heat 2 teaspoons of extra-virgin olive oil over medium-high heat in a Dutch oven or pot with a tight-fitting lid. Add the ground beef along with cumin, cinnamon, nutmeg, paprika, pepper, and 1 teaspoon of salt. Stir frequently and cook until the beef is browned and fully cooked, about 5 to 7 minutes. Using a slotted spoon, transfer the beef to a bowl, leaving as much cooking oil as possible in the pot.
- Sauté Onion and Garlic: In the same pot, add the finely chopped onion. Cook until the onion becomes somewhat translucent, around 5 minutes. Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Cook Bulgur Wheat: Add the remaining 1 teaspoon of salt to the pot, then stir in the bulgur wheat. Pour in 2 cups of water and bring the mixture to a boil. Reduce heat to medium-low, cover the pot, and simmer for 15 minutes. Remove from heat but keep covered, allowing the bulgur to absorb the liquid for about 5 minutes. Fluff the bulgur mixture with a fork.
- Combine Filling Ingredients: Fold the cooked ground beef, golden raisins, toasted pine nuts, and chopped parsley into the bulgur mixture until well combined.
- Prepare Squash Bowls and Stuff: Carefully scrape out the flesh of the baked squash halves, leaving about a 1/4-inch thick border to create edible bowls. Mix the scooped squash flesh into the bulgur-beef mixture, then spoon the filling back into the squash shells.
- Final Bake: Return the stuffed squash to the oven and bake for an additional 12 to 14 minutes, or until the filling is warmed through and the tops are nicely browned.
Notes
- This Moroccan-style stuffed acorn squash dish offers a comforting and hearty meal while remaining healthy, making it ideal for cold weather dinners.
- Toasting the pine nuts enhances their flavor and adds a pleasant crunch to the filling.
- Be sure to leave a 1/4-inch border of squash flesh when scooping to ensure the shell remains sturdy.
- For a vegetarian version, substitute the ground beef with cooked lentils or a plant-based ground meat alternative.
Nutrition
- Serving Size: 1/2 stuffed acorn squash
- Calories: 370
- Sugar: 11g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 60mg
