Best 2 Moroccan Style Stuffed Acorn Squash Recipes
Embark on a culinary journey to Morocco with this collection of enticing stuffed acorn squash recipes. These delectable dishes burst with vibrant flavors, aromatic spices, and a harmonious blend of sweet and savory notes. Each recipe presents a unique take on this classic dish, offering a range of options to suit every palate. From the traditional Moroccan-style stuffed acorn squash with its fragrant blend of cumin, cinnamon, and ginger, to the tantalizingly sweet and tangy cranberry and apple stuffed acorn squash, these recipes promise an unforgettable taste experience. Whether you seek a vegetarian delight or a hearty meat-filled option, this article has something for every food enthusiast. Prepare to be captivated by the magic of Moroccan cuisine as you explore these culinary masterpieces.
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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
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
Tips for Making Moroccan-Style Stuffed Acorn Squash:
- Choose small to medium-sized acorn squash that are firm and have no blemishes.
- Pierce the squash with a fork several times and microwave for 5-10 minutes, or until tender.
- Let the squash cool slightly before cutting it in half and scooping out the seeds and pulp.
- Season the squash with olive oil, salt, and pepper.
- Stuff the squash with your desired filling, such as a mixture of cooked ground lamb, rice, vegetables, and spices.
- Bake the stuffed squash in a preheated oven at 375°F for 30-45 minutes, or until the squash is tender and the filling is cooked through.
- Serve the stuffed squash hot, garnished with fresh herbs or a dollop of yogurt.
Conclusion:
Moroccan-style stuffed acorn squash is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is a great way to use up leftover meat and vegetables, and it is also a healthy and satisfying meal. With its sweet and savory flavors, and its beautiful presentation, this dish is sure to impress your family and friends. So next time you are looking for a new and exciting way to prepare acorn squash, give this Moroccan-style recipe a try!
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