Ingredients
- 2 medium acorn squashes
- 2 tbsp extra-virgin olive oil, divided
- kosher salt and freshly ground black pepper, to taste
- ¾ lbs ground beef
- ½ tsp cumin
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp paprika
- zest of 1 orange
- ½ large yellow onion, diced
- 4 cloves garlic, minced
- ¾ c bulgur wheat
- 1 c cooked chickpeas
- ⅓ c golden raisins
- ¼ c chopped parsley
- 2 tbsp toasted pine nuts
Our Favorite Way To Serve It Up
Preheat oven to 400°F. Line a sheet pan with parchment paper or aluminum foil.
Cut the squashes in half from tip to stem and use a large spoon to scoop out the seeds. Drizzle the cut sides of the squashes with 1 tablespoon of olive oil and season with salt and pepper. Place squashes cut side down on a sheet pan and bake until tender, 35 to 40 minutes.
Meanwhile, heat oil over medium-high in a Dutch oven or large pot with a tight fitting lid and add ground beef, cumin, cinnamon, nutmeg, paprika, orange zest and salt and pepper to taste. Cook, stirring frequently, until beef is brown and cooked through, about 6-8 minutes. Using a slotted spoon, transfer the beef to a bowl, reserving the oil in the pot.
Return the pot to medium-high heat, add the onion and cook until softened, about 5 minutes. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds.
Add 1 teaspoon of salt and stir in the bulgur and chickpeas. 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. Fluff the mixture with a fork and add the beef mixture, raisins, parsley and pine nuts and stir well.
Stuff the squash with the bulgur mixture and bake until warmed through and the tops are nice and browned, about 12-14 minutes.
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