Moroccan Stuffed Acorn Squash

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 538.3
  • Total Fat: 28.6 g
  • Cholesterol: 72.3 mg
  • Sodium: 1,237.5 mg
  • Total Carbs: 54.2 g
  • Dietary Fiber: 9.5 g
  • Protein: 20.5 g

View full nutritional breakdown of Moroccan Stuffed Acorn Squash calories by ingredient
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Number of Servings: 4



    * 2 acorn squashes, halved and seeded (I saved the seeds and roasted them and we added on top of our salad, with plenty left over to snack on)
    * 2 tsp extra virgin olive oil
    * 3/4 lb lean ground beef (I thought about substituting turkey but decided the taste for this dish really required beef - I used lean grass fed beef)
    * ground cinnamon
    * ground nutmeg
    * 2 tsp sea salt
    * 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 flat leaf parsley, chopped
    * 2 TB toasted pine nuts


1. Preheat oven to 400. Place squash, cut sides down, in a casserole dish or baking pan (I use my Pampered Chef baking sheet). Bake 35-40 minutes until tender.
2. At the same time, heat oil in a large pot over med-high heat. Add ground beef, a pinch of cinnamon and nutmeg, and 1 tsp salt. Cook, stirring frequently, until browned and cooked through, 5-7 min. Using a slotted spoon remove beef from pot.
3. Add onion and cook until slightly translucent, about 5 min. Add garlic and cook til fragrant, about 30 sec. Add 1 tsp salt and the bulgur wheat. Stir to combine. Add water and bring to a boil. Reduce heat to med-low, cover and cook for 15 min. Remove from heat and let stand, covered, for 5 minutes. Fluff with fork, add beef, raisins, parsley and pine nuts.
4. Scrape out baked squashes forming 1/2 inch thick bowls. Fold flesh into bulgur and meat mixture. Divide among squashes and return to oven. Bake until warmed through and tops are browned, 12-14 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user JACKIEB825.

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