Saturday, October 3, 2009

MOROCCAN-STYLE STUFFED ACORN SQUASH

Number of Servings: 6
Recipe from Martha Stewart Living Magazine and Husband-Tested in Alice’s Kitchen

The autumn weather has arrived and so have the lovely squashes. I found this wonderful recipe in my latest Martha Stewart Living Magazine and after seeing the photo, I was inspired to give it a try. Our friend Bob was out of town, so we invited his wife, Debbie, over for a taste-testing lunch. I served this dish along with Marinated Cucumber-Onion Salad (recipe on this blog) and Roasted Late Summer Veggies. All of these dishes can be made in advance, so they’re perfect for entertaining. I had enough “stuffing” left for snacking on the next day. You can get local lean beef from Lost River Market & Deli. You'll find bulgur and golden raisins in the bulk section and flat leaf parsley in the produce section of the store. Local acorn squash is available there and at the Orange County HomeGrown Farmers Market.

3 medium acorn squashes, halved and seeded.
2 teaspoons extra-virgin olive oil
3/4 lb lean ground beef (93% lean)
Pinch of ground cinnamon
Pinch of ground nutmeg (I used freshly grated nutmeg.)
2 teaspoons coarse salt
1/2 medium onion, finely chopped
4 garlic cloves, minced
3/4 cup bulgur wheat
2 cup water
1/4 cup golden raisins
1/4 cup fresh flat-leaf parsley, chopped
2 Tablespoons toasted pine nuts (Toast the pine nuts in a dry skillet. Watch carefully! They can burn quickly.)

Preheat oven to 400°F. Place squash cut-side down in casserole. Bake until tender 35-40 minutes.
Meanwhile, heat oil in pot with tight fitting lid over med-high heat. Add beef, cinnamon and nutmeg and 1 teaspoon salt. Cook until browned and cooked through. Transfer beef to bowl with slotted spoon, reserving about 1 Tablespoon fat.
Add onion to pot and cook until slightly translucent, about 5 minutes. Add garlic and cook until fragrant, 30 seconds.
Add remaining teaspoon salt and the bulgur and stir to combine.
Add water and bring to boil.
Reduce heat to med-low and, cover and cook 15 minutes. Remove from heat and let stand 5 minutes. Fluff with fork, add reserved beef, the raisins, parsley, and pine nuts.
Scrape out baked squashes, forming 1/4 inch thick bowls. Fold flesh into bulgur mixture. Divide among squash halves and return to oven. Bake until warmed through and tops are browned, 12-14 minutes.

Nutritional Information
Servings per Recipe: 6
Amount per Serving
Calories: 350
Saturated Fat: 2 grams
Cholesterol: 44 mg
Sodium: 614 mg
Total Carbs: 49 g
Dietary Fiber: 9.4 g
Protein: 23 g

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