Savor the warm, comforting flavors of Morocco with this Moroccan Style Stuffed Acorn Squash. This hearty dish features roasted acorn squashes filled with a deliciously spiced blend of ground chuck, bulgur wheat, golden raisins, and pine nuts. Perfect for a cozy dinner, this recipe is packed with nutrients and offers an exotic twist on traditional stuffed squashes.
Morrocan Style Stuffed Acorn Squashes
Course: MainCuisine: Moroccan4
servings10
minutes45
minutes320
kcalMoroccan-Style Stuffed Acorn Squashes are roasted squash halves filled with a flavorful mix of spiced quinoa, dried fruits, nuts, and aromatic herbs, offering a perfect balance of sweet and savory.
Ingredients
2 medium acorn squashes (about 2 pounds), halved and seeded
2 teaspoons extra-virgin olive oil
3/4 pound ground chuck (95% lean)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons coarse salt, divided
1/2 medium onion, finely chopped
4 garlic cloves, minced
3/4 cup bulgur wheat
2 cups water
1/4 cup golden raisins
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons toasted pine nuts
Directions
- Roast the Squashes:
- Preheat your oven to 400°F (200°C). Rub the cut sides of the acorn squashes with 1 teaspoon of olive oil and season with 1 teaspoon of coarse salt. Place the squashes cut-side down on a baking sheet and roast for 35-40 minutes until tender.
- Cook the Filling:
- While the squashes are roasting, heat the remaining olive oil in a large skillet over medium heat. Add the ground chuck and cook, breaking it up, until browned, about 5-7 minutes. Stir in the cinnamon, nutmeg, and remaining salt, and cook for 1 more minute.
- Add Onion and Garlic:
- Stir in the chopped onion and minced garlic, and cook for an additional 3-4 minutes until softened and fragrant.
- Prepare the Bulgur Wheat:
- In a small pot, bring 2 cups of water to a boil. Add the bulgur wheat, cover, and reduce the heat to low. Simmer for 10-12 minutes until the bulgur is tender and the water is absorbed. Remove from heat and fluff with a fork.
- Combine the Filling Ingredients:
- Add the cooked bulgur wheat to the skillet with the meat mixture. Stir in the golden raisins, parsley, and toasted pine nuts.
- Stuff the Squashes:
- Once the acorn squashes are done roasting, carefully turn them cut-side up and fill each half with the Moroccan-style meat and bulgur mixture.
- Serve:
- Serve the stuffed acorn squashes warm, garnished with additional parsley if desired.
Notes
- Nutrition Facts (per serving):
Fat: 12 g
Saturated fat: 1.5 g
Cholesterol: 0 mg
Carbohydrates: 42 g
Protein: 7 g
Sodium: 250 mg
Fiber: 8 g
Sugar: 12 g
These Moroccan Style Stuffed Acorn Squashes are a flavorful, nutrient-packed meal that combines savory ground beef, sweet raisins, and warming spices. Perfect for fall or winter dinners, this dish offers a satisfying balance of textures and tastes, sure to please your family or guests.
