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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 403.0
  • Total Fat: 11.4 g
  • Cholesterol: 48.8 mg
  • Sodium: 1,232.7 mg
  • Total Carbs: 53.5 g
  • Dietary Fiber: 9.4 g
  • Protein: 24.2 g

View full nutritional breakdown of Moroccan-style stuffed acorn squash calories by ingredient
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Moroccan-style stuffed acorn squash

Submitted by: NATBAER

Introduction

This is a Martha Stewart recipe, as found in her magazine. I actually think you should bake the squash at 350 instead of 400.... I baked at 400 for 35 minutes and the squash was too tender. I turned down to 350 for the finish. Still, very yummy overall :) This is a Martha Stewart recipe, as found in her magazine. I actually think you should bake the squash at 350 instead of 400.... I baked at 400 for 35 minutes and the squash was too tender. I turned down to 350 for the finish. Still, very yummy overall :)
Number of Servings: 4

Ingredients

    2 medium acorn squashes (about 2 lbs) halved and seeded.
    2 tsp extra-virgin olive oil
    3/4 lb ground beef (93% lean)
    ground cinnamon
    ground nutmeg
    2 tsp coarse salt
    1/2 medium onion, finely chopped
    4 garlic cloves, minced
    3/4 cup bulgur wheat
    2 cup water
    1/4 cup golden raisins
    1/4 cup fresh flat-leaf parsley, chopped
    2 tbsp toasted pine nuts

Directions

Preheat oven to 400. Place squah cut-side down in casserole. Bake until tender 35-40 minutes.
Meanwhile, heat oil in pot with tight fitting lid over med-high heat. Add beef, pinch cinnamon and nutmeg and 1 tsp. salt. cook until browned and cooked through.Transfer beed to bowl with slotted spoon, reserving as much liquid in pot as possible.
Add onion to pot and cook until slightly transluscent, about 5 minutes. Add garlic and cook until fragrant, 30 seconds.
Add remaining tsp salt and the bulgur and stir to combine.
Add water and bring to boil.
Reduce heat to med-low and, cover and cook 15 minutes. Remove from heat and let stand 5 minutes. Fluff with fork, add reserved beef, the raisins, parsley, and pine nuts.
Scrape out baked squashes, forming 1/4 inch thick bowls. Fold flesh into bulgur mixture. Divide among squash halves and return to oven. Bake until warmed through and tops are browned, 12-14 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user NATBAER.






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