Description
This Moroccan Stuffed Acorn Squash recipe blends tender roasted acorn squash with a flavorful filling of seasoned ground beef, bulgur wheat, golden raisins, and toasted pine nuts. Infused with warm spices like cumin, cinnamon, nutmeg, and paprika, it offers a comforting and hearty meal perfect for chilly evenings. The stuffing is cooked on the stovetop and then baked inside the squash halves until golden and heated through, resulting in a deliciously balanced dish that’s both nutritious and satisfying.
Ingredients
Scale
Squash
- 2 medium acorn squashes, halved and seeded
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
- 3/4 cup bulgur wheat
- 2 cups water
- 1/3 cup golden raisins
- 1/4 cup chopped parsley
- 2 Tbsp toasted pine nuts
Instructions
- Preheat and Prepare Squash: Preheat the oven to 400°F (200°C). Place the halved and seeded acorn squashes cut side down in a 9×13 inch baking dish. Bake until tender, about 35 to 40 minutes.
- Cook Ground Beef and Spices: Heat olive oil over medium-high heat in a dutch oven or pot with a tight-fitting lid. Add ground beef along with cumin, cinnamon, nutmeg, paprika, pepper, and 1 teaspoon of salt. Cook, stirring frequently, until the beef is browned and fully cooked, approximately 5-7 minutes. Using a slotted spoon, transfer the beef to a bowl, saving the cooking oil in the pot.
- Sauté Onion and Garlic: In the same pot with reserved oil, add finely chopped onion. Cook until translucent, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Cook Bulgur Wheat: Add the remaining 1 teaspoon of salt and stir in the bulgur wheat. Pour in 2 cups of water and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes to absorb remaining liquid. Fluff with a fork.
- Combine Filling Ingredients: Stir the cooked ground beef, golden raisins, toasted pine nuts, and chopped parsley into the bulgur mixture, blending all the flavors together.
- Prepare Squash Bowls: Carefully scrape out the flesh of the baked squash halves to create a bowl shape, leaving about a 1/4-inch border intact. Fold the scooped squash flesh into the bulgur and beef mixture for extra flavor and texture.
- Stuff and Bake: Fill each squash bowl with the bulgur mixture. Return the stuffed squash to the baking dish and bake at 400°F for an additional 12-14 minutes, or until warmed through and the tops develop a nice golden brown color.
Notes
- This dish perfectly balances hearty and healthy elements, ideal as a comforting cold-weather dinner.
- You can prepare the bulgur mixture ahead of time and stuff the squash before baking for convenience.
- Toasting the pine nuts intensifies their flavor, adding a nice crunch to the filling.
- For a vegetarian version, substitute ground beef with lentils or a plant-based meat alternative.
- Serve with a simple green salad or yogurt-based sauce for a complete meal.
Nutrition
- Serving Size: 1/2 stuffed acorn squash
- Calories: 370
- Sugar: 8g
- Sodium: 730mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
