Different varieties of squash have the ability to improve the quality of your sight, boost skin health, strengthen the immune system, prevent cancer, manage symptoms of diabetes, build strong bones, protect heart health, reduce symptoms of insomnia, prevent inflammatory conditions, treat arthritis, eliminate ulcers, eliminate parasites and infections, increase prostate health, protects against birth defects, boosts respiratory health, and reduces blood pressure.
- 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.