Moroccan-Style Stuffed Acorn Squashes
- 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
- Produce
- Acorn squashes (about 2 pounds), medium (2)
- Flat-leaf parsley, fresh (1/4 cup)
- Golden raisins (1/4 cup)
- Onion, medium (1/2)
- Pine nuts, toasted (2 tablespoons)
- Meat
- Ground chuck (3/4 pound)
- Cooking & Baking
- Cinnamon, Ground (1)
- Garlic cloves (4)
- Nutmeg, Ground (1)
- Olive oil, extra-virgin (2 teaspoons)
- Salt, coarse (2 teaspoons)
- Pasta & Grains
- Bulgur wheat (3/4 cup)
- Drinks
- Water (2 cups)
Preparation
Read recipe preparation on wholeliving.com
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Published June 15, 2010 (2 years ago).
7 people saved this recipe.
