Moroccan Style Stuffed Acorn Squashes Recipes

MOROCCAN-STYLE STUFFED ACORN SQUASHES

Moroccan-Style Stuffed Acorn Squashes image

Halved acorn squashes become built-in dishes for a Moroccan-inspired blend of extra-lean ground beef, bulgur, pine nuts, golden raisins, and cinnamon.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes

Number Of Ingredients 13

Ingredients

2 medium acorn squashes (about 2 pounds), halved and seeded
2 teaspoons extra-virgin olive oil
3/4 pound ground chuck (95 percent lean)
Ground cinnamon
Ground nutmeg
2 teaspoons coarse 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 fresh flat-leaf parsley, chopped
2 tablespoons toasted pine nuts

Steps:

Preheat oven to 400 degrees. Place squashes, cut sides down, in a 9-by-13-inch casserole dish. Bake until tender, 35 to 40 minutes.
Meanwhile, heat oil in a 4-quart pot with a tight-fitting lid over medium-high heat. Add ground beef, a pinch each cinnamon and nutmeg, and 1 teaspoon salt. Cook, stirring frequently, until browned and cooked through, 5 to 7 minutes. Transfer beef to a bowl or plate using a slotted spoon, keeping as much cooking liquid in the pot as possible.
Add onion, and cook until slightly translucent, about 5 minutes. Add garlic, and cook until fragrant, about 30 seconds. Add remaining teaspoon salt and the bulgur, and stir to combine. Add water, and bring to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes. Remove from heat, and let stand, covered, for 5 minutes. Fluff with fork, and add reserved beef, the raisins, parsley, and pine nuts.
Scrape out baked squashes, forming 1/4-inch-thick bowls, and fold flesh into bulgur mixture. Divide among squash halves, and return to oven. Bake until warmed through and tops are browned, 12 to 14 minutes.

Nutrition Facts : Calories 350 g, Cholesterol 44 g, Fat 8 g, Fiber 9 g, Protein 23 g, Sodium 614 g

MOROCCAN-STYLE STUFFED ACORN SQUASH

Moroccan-Style Stuffed Acorn Squash image

We love this wonderful full flavored fall dish inspired by great flavors and taste of Morocco. Have made many times. Originally found on http://allrecipes.com/Recipe/Moroccan-Style-Stuffed-Acorn-Squash/Detail.aspx Submitted by: Truckerdoo

Provided by Debbwl

Categories Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons brown sugar
1 tablespoon butter, melted
2 large acorn squash, halved and seeded
2 tablespoons olive oil
2 garlic cloves, chopped
2 stalks celery, chopped
2 carrots, chopped
1 cup garbanzo beans, drained
1/2 cup raisins
1 1/2 tablespoons ground cumin
salt and pepper
1 (14 ounce) can chicken broth
1 cup couscous, uncooked

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.

Nutrition Facts : Calories 529.2, Fat 12.1, SaturatedFat 3.2, Cholesterol 7.6, Sodium 587.3, Carbohydrate 96, Fiber 10.2, Sugar 19.6, Protein 13.9

MOROCCAN-STYLE STUFFED ACORN SQUASH

Moroccan-Style Stuffed Acorn Squash image

This sounds like a very interesting recipe. Found on the Allrecipes.com website. It was submitted by Truckerdoo. Here's his introduction. "Vegetables, garbanzos, raisins and couscous in a lovely Moroccan broth taste delicious inside butter and brown sugar-brushed acorn squash. You can experiment with different vegetables, or add diced chicken. Feel free to be creative with your amounts - I usually freestyle and end up with leftover stuffing mixture, which tastes great on its own the next day. For vegetarians, substitute vegetable broth for the chicken broth."

Provided by Happy Hippie

Categories Grains

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons brown sugar
1 tablespoon butter, melted
2 large acorn squash (halved and seeded)
2 tablespoons olive oil
2 garlic cloves, chopped
2 stalks celery, chopped
2 carrots, chopped
1 cup garbanzo beans, drained
1/2 cup raisins
1 1/2 tablespoons ground cumin
salt and pepper
14 ounces chicken broth
1 cup couscous, uncooked

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Arrange squash halves cut side down on a baking sheet.
Bake 30 minutes, or until tender.
Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
Heat the olive oil in a skillet over medium heat.
Stir in the garlic, celery, and carrots, and cook 5 minutes.
Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper.
continue to cook and stir until vegetables are tender.
Pour the chicken broth into the skillet, and mix in the couscous.
Cover skillet, and turn off heat.
Allow couscous to absorb liquid for 5 minutes.
Stuff squash halves with the skillet mixture to serve.

Nutrition Facts : Calories 529.2, Fat 12.1, SaturatedFat 3.2, Cholesterol 7.6, Sodium 587.3, Carbohydrate 96, Fiber 10.2, Sugar 19.6, Protein 13.9

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