Best 5 Moroccan Style Stuffed Acorn Squash Recipes
Moroccan style stuffed acorn squash is a delightful dish that combines the flavors of Morocco with the hearty goodness of acorn squash. This flavorful dish is perfect for a special meal or a cozy weeknight dinner. With its aromatic blend of spices, tender squash, and succulent filling, Moroccan stuffed acorn squash is sure to please even the most discerning palate. In this article, we'll explore the best ways to prepare this dish, from selecting the perfect acorn squash to creating a flavorful stuffing. So, get ready to embark on a culinary journey to create a Moroccan-inspired masterpiece that will tantalize your taste buds.
Let's cook with our recipes!
MOROCCAN-STYLE STUFFED ACORN SQUASHES
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
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
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 TRUCKERDOO
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 13
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 502 calories, Carbohydrate 93.8 g, Cholesterol 10.1 mg, Fat 11.7 g, Fiber 10.7 g, Protein 11.2 g, SaturatedFat 3 g, Sodium 728 mg, Sugar 15.4 g
MOROCCAN-STYLE STUFFED ACORN SQUASH
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
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
MOROCCAN-STYLE STUFFED ACORN SQUASH
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
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 brushed with melted butter and brown sugar, then filled with vegetables, garbanzos, raisins, and couscous in a lovely Moroccan broth. 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 TRUCKERDOO
Categories Acorn Squash Side Dishes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Arrange squash halves cut-side down on a baking sheet. Bake until tender, about 30 minutes.
- Dissolve sugar in melted butter. Brush squash with butter mixture; keep squash warm while preparing stuffing.
- Heat olive oil in a skillet over medium heat. Stir in garlic, celery, and carrots; cook for 5 minutes. Mix in garbanzo beans and raisins. Season with cumin, salt, and pepper. Continue to cook and stir until vegetables are tender.
- Pour chicken broth into the skillet, then mix in couscous. Cover the skillet and turn off heat. Allow couscous to absorb liquid for 5 minutes.
- Stuff squash halves with the skillet mixture and serve.
Nutrition Facts : Calories 502 calories, Carbohydrate 93.8 g, Cholesterol 10.1 mg, Fat 11.7 g, Fiber 10.7 g, Protein 11.2 g, SaturatedFat 3 g, Sodium 728 mg, Sugar 15.4 g
Tips:
- Choose the right squash. Acorn squash is a popular choice for stuffing because it has a mild flavor and a firm texture that can hold up to baking. Other good options include butternut squash, kabocha squash, and spaghetti squash.
- Cook the squash until it is tender. You can bake, roast, or steam the squash. If you are baking the squash, cook it at 375 degrees Fahrenheit for about 45 minutes, or until it is tender when pierced with a fork.
- Scoop out the squash flesh. Once the squash is cooked, let it cool slightly, then scoop out the flesh, leaving a 1-inch border around the edge.
- Cook the stuffing. While the squash is cooking, you can prepare the stuffing. There are many different recipes for Moroccan-style stuffing, but they typically include ingredients like ground lamb, vegetables, nuts, and spices.
- Stuff the squash. Once the stuffing is cooked, spoon it into the squash shells. You can also top the squash with cheese or nuts before baking.
- Bake the stuffed squash. Bake the stuffed squash at 350 degrees Fahrenheit for 20-25 minutes, or until the squash is heated through and the stuffing is bubbly.
Conclusion:
Moroccan-style stuffed acorn squash is a delicious and easy-to-make dish that is perfect for a fall meal. With its combination of sweet squash, savory stuffing, and warm spices, this dish is sure to please everyone at the table.
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