Moroccan Style Stuffed Acorn Squashes
CATEGORIES
INGREDIENTS
  • Servings: 4
  • 2 medium acorn squashes, halved and seeded
  • 2 tsp. olive oil
  • 1/2 lb. lean ground beef
  • 3/4 c. bulgur wheat
  • 2 leeks, washed and chopped
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 2 tsp. salt
  • 4 garlic cloves, minced
  • 2 cups water
  • 1/4 cup raisings
  • 1/4 cup parsley, chopped
  • 2 Tbls. sunflower seeds
DIRECTIONS
  1. Preheat oven to 400 degrees.
  2. Place squash cut side down in a large baking dish and bake until tender, about 35 minutes.
  3. Heat oil in a large deep sauté pan or a pot.
  4. Add ground beef, 1 tsp. of salt, cinnamon and nutmeg and cook until browned.
  5. Remove beef with a slotted spoon and set aside.
  6. Add leeks and garlic to the pan and sauté until tender.
  7. Stir in bulgur, remaining salt, and water.
  8. Bring to a boil and reduce heat to medium low.
  9. Cover and cook for 15 minutes.
  10. Fluff bulgur with a fork, and add beef, raisins, parsley and sunflower seeds.
  11. Scrape out baked squashes, making 1/4 inch thick bowls.
  12. Fold cooked squash into the bulgur mixture and divide among squash bowls. Bake for 12-14 minutes until heated through and browned on top.