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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ahmed Buriro
[email protected]This recipe is a great way to impress your guests. It's a unique and flavorful dish that is sure to please everyone.
Vincent Enouch
[email protected]I love the presentation of this dish. The stuffed squashes look so beautiful on a plate.
Warris Suliamon
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and impressive dish.
Eleftheria
[email protected]I'm a vegetarian, so I used lentils instead of lamb in the filling. It turned out great!
Margaret Akaiso
[email protected]This recipe is a great way to use up leftover lamb. I also added some chopped nuts to the filling for a crunchy texture.
Cassie Iheanatu
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved it and asked for the recipe.
Muzamil Mazhar
[email protected]This recipe is a great way to get your kids to eat vegetables. My kids love the sweet and savory flavor of the filling.
Hasnain Sharif
[email protected]I've made this recipe several times and it's always a hit. I love the way the spices blend together to create a unique and flavorful dish.
Akondo Channel
[email protected]This recipe is easy to follow and the results are amazing. The squashes are tender and the filling is flavorful. I highly recommend this recipe.
Raheem Jattak
[email protected]I made this recipe for my family and they all loved it. Even my picky kids ate it all up. This is definitely a keeper recipe.
elia bertelli
[email protected]This is a beautiful and delicious dish. I love the combination of flavors and textures. The squashes are perfectly cooked and the filling is moist and flavorful.
SL Shakib
[email protected]I'm not a big fan of acorn squash, but I really enjoyed this recipe. The filling was so flavorful that it made me forget all about the squash.
Kanylah Daniel
[email protected]This recipe is a great way to use up leftover rice. I also added some chopped vegetables to the filling, such as carrots, celery, and onions.
Amjid Jani
[email protected]I made these acorn squashes for a dinner party and they were a hit! The filling was flavorful and the squashes were perfectly cooked. I will definitely be making these again.