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
More about "moroccan style stuffed acorn squashes food"
MOROCCAN CHICKPEA-STUFFED ACORN SQUASH | RECIPES | WW …
From weightwatchers.com
Cuisine Mediterranean,MoroccanCategory DinnerServings 6Total Time 1 hr 5 mins
- Preheat oven to 375°F. Coat baking sheet with nonstick spray. Slice squash in half lengthwise and scoop out seeds. Arrange squash, cut- side down, on prepared pan and bake until tender, 45 to 50 minutes.
- Meanwhile, in large nonstick skillet, heat oil over medium-high. Add onion and cook, stirring frequently, until golden, 7 to 8 minutes.
- Stir in garlic, 1⁄2 tsp cumin, 1⁄4 tsp salt, and cinnamon and cook, stirring, until fragrant, about 30 seconds. Stir in chickpeas, raisins, and 1⁄4 cup water and cook, stirring, until chickpeas are heated through and raisins are soft, about 2 minutes.
MOROCCAN STUFFED ACORN SQUASH RECIPE | WE ARE NOT MARTHA
From wearenotmartha.com
5/5 (5)Category EntreeCuisine American, Eclectic, MoroccanTotal Time 1 hr 20 mins
- Preheat oven to 400 degrees and place squashes cut side dow in a 9×13 inch baking dish. Bake until tender, 35 to 40 minutes.
- Heat oil over medium-high heat in a dutch oven or pot (make sure it has a tight-fitting lid) and add ground beef, cumin, cinnamon, nutmeg, paprika, pepper, and 1 tsp salt. Cook, while stirring frequently, until beef is brown and cooked through roughly 5-7 minutes. Using a slotted spoon, transfer the beef to a bowl, making sure to keep as much cooking oil in the pot as you can.
- In the same pot, add onion and cook until somewhat translucent (about 5 minutes). Add garlic and cook for about 30 seconds, until fragrant.
- Add remaining tsp of salt and stir in the bulgur. Add water and bring to a boil. Reduce heat to medium-low, cover pot and cook for 15 minutes. Remove from heat and let stand for about 5 minutes, covered. The bulgur will start to absorb the liquids. Fluff the mixture with a fork and add the beef mixture, the raisins, and pine nuts.
MOROCCAN CHICKPEA-STUFFED ACORN SQUASH | HEALTHY …
From weightwatchers.com
GROUND BEEF STUFFED ACORN SQUASH MOROCCAN STYLE
From lemonblossoms.com
MOROCCAN CHICKPEA-STUFFED ACORN SQUASH RECIPE
From eatingwell.com
HEALTHY RECIPE: MOROCCAN STUFFED SQUASH - CHATELAINE
From chatelaine.com
STUFFED SQUASH: 17 RECIPES THAT GO BEYOND ACORN SQUASH …
From greatist.com
MOROCCAN-STYLE STUFFED ACORN SQUASH | RECIPE | ACORN SQUASH, …
From pinterest.com
STUFFED ACORN SQUASH - HOW TO MAKE STUFFED ACORN SQUASH - DELISH
From delish.com
MOROCCAN LAMB STUFFED SQUASH RECIPE | SIDECHEF
From sidechef.com
MOROCCAN-SPICED VEGAN STUFFED SQUASH - THE STINGY VEGAN
From thestingyvegan.com
MOROCCAN COUSCOUS STUFFED ACORN SQUASH - LOVE IN MY OVEN
From loveinmyoven.com
SPICY STUFFED ACORN SQUASH RECIPE - FOOD.COM
ACORN EQUINE, LLC - WARRENTON, VA - COMPANY DATA
From dandb.com
PETRA MERCIER - BAKED ACORN SQUASH 2 ACORN SQUASH, HALVED.
From facebook.com
ACORN COURT, WARRENTON, VA 20186 - HOME VALUE & PROPERTY …
From ownerly.com
MOROCCAN-STYLE STUFFED ACORN SQUASHES - EASY RECIPES
From easyrecipes.co.za
ACORN CT, WARRENTON, VA 20186 / 20187 - NEIGHBORWHO
From neighborwho.com
MOROCCAN-STYLE STUFFED ACORN SQUASH - VAYA
From vaya.in
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