Description
This Moroccan Stuffed Acorn Squash recipe combines the natural sweetness of roasted acorn squash with a flavorful filling of spiced ground beef, bulgur wheat, golden raisins, and toasted pine nuts. It’s a hearty and healthy meal perfect for chilly evenings, offering a delightful blend of aromatic spices and textures.
Ingredients
Scale
Squash
- 2 medium acorn squashes, halved and seeded
Meat 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
Grain and Add-ins
- 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. Place the acorn squash halves cut side down in a 9×13 inch baking dish. Bake for 35 to 40 minutes until the flesh is tender and easily pierced with a fork.
- Cook the Ground Beef: While the squash roasts, heat olive oil over medium-high heat in a dutch oven or pot with a tight-fitting lid. Add ground beef, cumin, cinnamon, nutmeg, paprika, pepper, and 1 tsp salt. Cook, stirring frequently, until the beef is browned and cooked through, about 5 to 7 minutes. Use a slotted spoon to transfer beef to a bowl, leaving the cooking juices in the pot.
- Sauté Onion and Garlic: In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for about 30 seconds until fragrant.
- Cook the Bulgur Wheat: Add the remaining 1 tsp salt and stir in the bulgur wheat to coat it well with the mixture. Pour in 2 cups water and bring to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes. Remove from heat and let it stand covered for about 5 minutes to absorb the liquid. Fluff bulgur with a fork.
- Combine Filling: Mix the cooked ground beef, golden raisins, toasted pine nuts, and chopped parsley into the fluffed bulgur mixture.
- Prepare Squash Bowls: Carefully scoop out the flesh of the roasted squash halves, leaving a 1/4-inch thick border to maintain their shape. Fold the squash flesh into the bulgur and meat mixture to add extra sweetness and texture.
- Stuff and Bake: Spoon the bulgur mixture back into the squash shells, packing them evenly. Place stuffed squashes back into the baking dish and bake for another 12 to 14 minutes until warmed through and the tops are browned to your liking.
Notes
- This dish is a comforting meal that balances hearty protein, wholesome grains, and sweet and nutty flavors, ideal for cold weather dinners.
- Using 95% lean ground beef helps keep the dish relatively low in fat while maintaining robust flavor.
- To toast pine nuts, place them in a dry skillet over medium heat and stir frequently for 3-5 minutes until golden and fragrant.
- Leftovers can be refrigerated for up to 3 days and make a delicious reheated lunch or dinner.
Nutrition
- Serving Size: 1 stuffed acorn squash half
- Calories: 380 kcal
- Sugar: 10 g
- Sodium: 560 mg
- Fat: 10 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 75 mg
