Moroccan Stuffed Acorn Squashes Print Email

2 medium acorn squashes (about 2 pounds), halved and seeded
2 tsp. extra-virgin olive oil
3/4 lb. ground chuck (95 percent lean)
ground cinnamon
ground nutmeg
2 tsp. course salt
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, chopped
2 tbsp. toasted pine nuts

Preheat oven to 400. Place squash, cut sides down in a 9×13 inch casserole dish. Bake until tender, 35 to 40 minutes.

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 to 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.

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. Take pot off the stove and let sit 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 the oven. Bake until warmed through and tops are browned. 12 to 14 minutes. Martha Stewart Living (October 2009)