Stuffed Acorn Squash
Tomorrow is Christmas Eve and we are busily getting everything collected for a trip to Atlanta so that we can celebrate our baby’s first Christmas with my family. Nothing says Christmas like having a little one around, she loves all of the Christmas lights, playing with the presents under the tree, melting the grinch that had been developing in me, and it is only going to get better in the next few years.
Moroccan Stuffed Acorn Squash
adapted from Oishii
- 2 medium acorn squashes (about 2 pounds), halved and seeded
- 2-3 large zucchini, halved and centers spooned out
- 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 couscous
- 2 cups water
- 1/4 cup golden raisins
- 1/4 cup fresh flat-leaf parsley, chopped
- 2 tablespoons toasted pine nuts
Preheat oven to 400°F. Place acorn squash and zucchini, cut sides down, in a 9-by-13-inch casserole dish. Bake until tender, 35 to 40 minutes, (zucchini may take less time, check after 20 minutes to make sure that they don’t burn.
Meanwhile, heat oil in a 4-quart pot with a tight-fitting lid over medium-high heat. Add ground beef, a pinch of 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 squash, forming 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.
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