Moroccan-style Stuffed Acorn Squash

This is even better the second day, but it does look a little like dog food. Parsley helps, but go for taste instead.

Ingredients:
2 medium acorn squash, halved and seeded
2 tsp extra virgin olive oil
3/4# ground chuck
ground cinnamon
ground nutmeg
2 tsp coarse salt
1/2 medium onion, finely chopped
4 garlic cloves, minced
3/4c bulgur wheat
2c water
1/4c golden raisins
1/4c flat leaf parsley, chopped
2 Tbs toasted pine nuts

Preheat oven to 400*. Place squashes, cut side down, in a 9x13 inch dish. Bake until tender, 35-40 minutes.

Meanwhile, heat oil in a 4 quart pot with a tight fitting lid over medium heat. Add ground beef, a pinch each of cinnamon and nutmeg, and 1 tsp salt. Cook, stirring frequently, until browned and cooked through, 5-7min. Transfer beef to a bowl 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 bulgar, 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 inche thick bowls, and fold flesh into bulgar mixture. Divide among squash halves, and return to oven. Bake until warmed through and tops are browned, 12-14 minutes.


from Martha Stewart