Moroccan-Style Stuffed Acorn Squashes

By Cookie67

Martha Stewart Recipe

Ingredients

• 2 medium acorn squashes (about 2 pounds) halved and seeded
• 2 tsp extra-virgin olive oil
• 3/4 pound ground chuck (95 percent lean)
• Ground cinnamon
• Ground nutmeg
• 2 tsp coarse salt
• 1/2 medium onion, finely chopped
• 4 garlic cloves, minced
• 3/4 cup bulgur wheat
• 2 cups water
• 1/4 cup golden raisins
• 1/4 cup fresh flat-leaf parsley, chopped
• 2 tbsp toasted pine nuts

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 400. Place squashes, cut sides down, in a 9-by-13-inch casserole dish. Bake until tender, 35 to 40 minutes.

2. Meanwhile, heat oil in a 4-quart pot with a tight-fitting lid over medium high heat. Add ground beef, a pinch each cinnamon and nutmeg, and 1 tsp salt. Cook, stirring frequently, until browned and coked through, 5 to 7 minutes. Transfer beef to a bowl or plate using a slotted spoon, keeping as much cooking liquid in the pot as possible.

3. Add onion, and cook until slightly translucent, about 5 minutes. Add garlic, and cook until fragrant, about 30 seconds. Add remaining tsp salt and the bulgur, and stir to combine. Add water, and bring to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes. Remove from heat, and let stand, covered, for 5 minutes. Fluff with fork, and add reserved beef, the raisins, parsley, and pine nuts.

4. Scrape out baked squashes, forming 1/4-inch-thick-bowls, and fold flesh into bulgur mixture. Divide among squash halves, and return to oven. Bake until warmed through and tops are browned, 12 to 14 minutes.