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Moroccan-Spiced Acorn Squashes

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 45 min
  • $$
Gatheredtable
inspired by Whole Living

Ingredients

  • 2 acorn squashes
  • 1/2 cup onion, chopped
  • 1/4 cup fresh parsley, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons extra virgin olive oil
  • 3/4 pound ground beef
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 teaspoons sea salt
  • 1 cup bulgur wheat
  • 2 cups water
  • 1/4 cup golden raisins
  • 2 tablespoons toasted pine nuts

Directions

Prep: 1. Preheat oven to 400. 2. Halve and seed squashes. Place cut sides down in a baking dish and bake for 30-35 minutes or until tender. 3. Chop onion and parsley. Mince garlic. Make: 1. Add olive oil to a deep skillet or large pot and heat to medium-high heat. Add beef, cinnamon, nutmeg, and 1 teaspoon of salt. Cook for 5 minutes stirring frequently, until browned and cooked through. Remove beef and set aside. Reserve cooking liquid in pot. 2. Add onion to pot and cook for 5 minutes. Add garlic, and cook for 30 seconds or until fragrant. 3. Add remaining teaspoon of salt and bulgur and stir to combine. Add water and bring to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes 4. Remove from heat and let stand covered for 5 minutes. Fluff with fork then add beef, raisins, parsley, and pine nuts. 5. Scrape out baked squashes to form 1/4 inch-thick bowls and fold the flesh into the bulgur/beef mixture. Divide mixture among squash halves.

Notes

Make it your own by adding a sprinkling of your favorite cheese, then pop it under the broiler for a few minutes until melted!

Goes great with these recipes

Warm Spinach Salad
Butter Lettuce Herb Salad
Chopped Green Beans
Raw Broccoli Florets
Cabbage and Kohlrabi Salad
Sauteed Swiss Chard
Brussels Leaf and Baby Spinach Saute
Avocado Kale Salad

The ultimate meal planner

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