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Moroccan-Style Stuffed Acorn Squashes

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



  • Preheat oven to 220 c degrees. Place squashes, cut sides down. Bake until tender, 35 to 40 minutes.
  • Meanwhile, heat oil in a pot with a tight-fitting lid over medium-high heat.
  • Add ground beef, a pinch each cinnamon and nutmeg, and 1 teaspoon salt.
  • Cook, stirring frequently, until browned and cooked 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.
  • Add onion, and cook until slightly translucent, about 5 minutes.
  • Add garlic, and cook until fragrant, about 30 seconds.
  • Add remaining teaspoon 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.
  • 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.


Serving: 4