Moroccan-Style Stuffed Acorn Squash
(Recipe Martha Stewart Living Magazine. Serves 4)
- 2 medium acorn squashes (ab 2lbs), halved & seeded
- 2 tsp. extra virgin olive oil
- 3/4 lb. ground chuck (95% lean)
- 2 tsp. course salt
- ground cinnamon
- ground nutmeg
- 1/2 medium onion, finely chopped
- 4 cloves garlic, minced
- 3/4 cup bulgur wheat
- 2 cups water
- 1/4 cup golden raisins
- 1/4 cup Italian flat leaf parsley
- 2 tblsp. toasted pine nuts
1. Preheat oven to 400. Place squashes, cut sides down in a 9×13 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 heat. Add ground beef, a pinch of cinnamon and nutmeg, and 1 teaspoon salt. Cook, stirring frequently until browned and cooked through, 5-7 minutes. Transfer beef to a bowl or plate using a slotted spoon, keeping as much of the cooking liquid in the pot as possible.
3. Add onion, and cook until slightly translucent, about 5 mins. 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. Take pot off the stove and let sit covered for 5 minutes. Fluff with fork, and add reserved beef, the raisins, parsley & 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 the oven. Bake until warmed through and tops are browned. 12-14 minutes.