Dinner

Moroccan-style stuffed acorn squash is for Dinner.

Moroccan-style stuffed acorn squash takes several minutes to prepare.

Moroccan-style stuffed acorn squash takes several minutes to cook.

Moroccan-style stuffed acorn squash makes 4 servings.

The ingredients for Moroccan-style stuffed acorn squash are:

2 medium acorn squashes (about 2 lbs) halved and seeded.
2 tsp extra-virgin olive oil
3/4 lb ground beef (93% lean)
ground cinnamon
ground nutmeg
2 tsp coarse salt
1/2 medium onion, finely chopped
4 garlic cloves, minced
3/4 cup bulgur wheat
2 cup water
1/4 cup golden raisins
1/4 cup fresh flat-leaf parsley, chopped
2 tbsp toasted pine nuts

Here is how you make Moroccan-style stuffed acorn squash:

Preheat oven to 400. Place squah cut-side down in casserole. Bake until tender 35-40 minutes.Meanwhile, heat oil in pot with tight fitting lid over med-high heat. Add beef, pinch cinnamon and nutmeg and 1 tsp. salt. cook until browned and cooked through.Transfer beed to bowl with slotted spoon, reserving as much liquid in pot as possible.Add onion to pot and cook until slightly transluscent, about 5 minutes. Add garlic and cook until fragrant, 30 seconds. Add remaining tsp salt and the bulgur and stir to combine.Add water and bring to boil. Reduce heat to med-low and, cover and cook 15 minutes. Remove from heat and let stand 5 minutes. Fluff with fork, add reserved beef, the raisins, parsley, and pine nuts.Scrape out baked squashes, forming 1/4 inch thick bowls. Fold flesh into bulgur mixture. Divide among squash halves and return to oven. Bake until warmed through and tops are browned, 12-14 minutes.Number of Servings: 4Recipe submitted by SparkPeople user NATBAER.

The nutritional information for Moroccan-style stuffed acorn squash is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 403.0

• Total Fat: 11.4 g
• Cholesterol: 48.8 mg
• Sodium: 1,232.7 mg
• Total Carbs: 53.5 g
• Dietary Fiber: 9.4 g
• Protein: 24.2 g