Moroccan-style stuffed acorn squash
- Number of Servings: 4
Ingredients
2 medium acorn squashes (about 2 lbs) halved and seeded.2 tsp extra-virgin olive oil3/4 lb ground beef (93% lean)ground cinnamonground nutmeg2 tsp coarse salt1/2 medium onion, finely chopped4 garlic cloves, minced3/4 cup bulgur wheat2 cup water1/4 cup golden raisins1/4 cup fresh flat-leaf parsley, chopped2 tbsp toasted pine nuts
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.
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.
Nutritional Info 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
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