Best 3 Moroccan Style Stuffed Acorn Squashes Recipes

Embark on a culinary journey to Morocco with these tantalizing stuffed acorn squashes. These delightful treats are a harmonious blend of sweet and savory flavors, showcasing the vibrant spices and fresh ingredients that define Moroccan cuisine. Each acorn squash is meticulously hollowed out and generously stuffed with a flavorful mixture of minced lamb, aromatic rice, tender vegetables, and a captivating blend of Moroccan spices. As they bake in the oven, the squashes exude an enticing aroma that permeates the kitchen, promising a delightful dining experience. Alongside the main recipe, you'll also discover variations to suit diverse preferences, including a vegetarian option brimming with roasted vegetables and a unique stuffed acorn squash soup that transforms this dish into a comforting and nourishing meal. Get ready to indulge in the authentic flavors of Morocco with these delectable stuffed acorn squashes.

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MOROCCAN-STYLE STUFFED ACORN SQUASHES

Moroccan-Style Stuffed Acorn Squashes image

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

Ingredients

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

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

Moroccan-Style Stuffed Acorn Squash image

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

Ingredients

2 tablespoons brown sugar
1 tablespoon butter, melted
2 large acorn squash, halved and seeded
2 tablespoons olive oil
2 cloves garlic, chopped
2 stalks celery, chopped
2 carrots, chopped
1 cup garbanzo beans, drained
½ cup raisins
1 ½ tablespoons ground cumin
salt and pepper to taste
1 (14 ounce) can chicken broth
1 cup uncooked couscous

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

Moroccan-Style Stuffed Acorn Squash image

We love this wonderful full flavored fall dish inspired by great flavors and taste of Morocco. Have made many times. Originally found on http://allrecipes.com/Recipe/Moroccan-Style-Stuffed-Acorn-Squash/Detail.aspx Submitted by: Truckerdoo

Provided by Debbwl

Categories Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons brown sugar
1 tablespoon butter, melted
2 large acorn squash, halved and seeded
2 tablespoons olive oil
2 garlic cloves, chopped
2 stalks celery, chopped
2 carrots, chopped
1 cup garbanzo beans, drained
1/2 cup raisins
1 1/2 tablespoons ground cumin
salt and pepper
1 (14 ounce) can chicken broth
1 cup couscous, uncooked

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 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:

Choose the right acorn squash: Select firm, unblemished acorn squash with a deep green color. Avoid any with soft spots or bruises.
Prepare the squash properly: Cut the squash in half lengthwise and remove the seeds and pulp. Brush the squash halves with olive oil and season with salt and pepper.
Roast the squash: Preheat the oven to 400°F (200°C) and roast the squash halves for about 30 minutes, or until tender. Let them cool slightly before stuffing.
Make the stuffing: While the squash is roasting, prepare the stuffing according to the recipe. Use a combination of cooked grains, vegetables, herbs, and spices for a flavorful filling.
Stuff the squash: Spoon the stuffing into the roasted squash halves and top with cheese, nuts, or seeds, if desired. Bake for an additional 15-20 minutes, or until the stuffing is heated through.
Serve: Drizzle the stuffed acorn squash with olive oil and sprinkle with fresh herbs before serving. Enjoy as a main course or side dish.

Conclusion:

Moroccan-style stuffed acorn squash is a delicious and versatile dish that can be enjoyed for lunch, dinner, or as a side dish. With its combination of sweet squash, savory stuffing, and aromatic spices, it's a hearty and flavorful meal that is sure to impress. Experiment with different stuffing variations to create a unique and personalized dish that suits your taste preferences. From vegetarian fillings to meat-based options, the possibilities are endless. So, gather your ingredients, preheat your oven, and embark on a culinary journey to create this delightful Moroccan-inspired dish. Enjoy!