Moroccan-Style Stuffed Acorn Squash

The smell of cinnamon and nutmeg always takes me back to fall in Texas. There’s a crispness in the air, even here, and my kids are begging for pumpkin everything. But this year, I’m switching things up with something a little more exotic, a little more flavorful: Moroccan-Style Stuffed Acorn Squash. I’ve made this a half dozen times in my kitchen now, tweaking it until it’s just right for our busy family. The warmth of the spices, the sweetness of the squash, the savory filling…it’s pure comfort food. You’re going to love how easy it is to bring a taste of Morocco to your table with this simple recipe.

Why This Recipe Works

As a busy mom, I need recipes that are both delicious and manageable. This Moroccan-Style Stuffed Acorn Squash ticks all the boxes! It’s become a family favorite for a few key reasons:

• It’s surprisingly quick: While the squash roasts, you can whip up the filling in minutes.
• Kid-approved flavors: The sweet squash and fragrant spices are a hit, even with my picky eaters.
• Make-ahead potential: You can roast the squash and prepare the filling in advance, making dinner a breeze on a busy weeknight.

Ingredients

• 2 medium acorn squash, halved and seeded
• 2 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• ½ teaspoon black pepper, divided
• 1 pound ground lamb or beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 (15-ounce) can chickpeas, rinsed and drained
• ½ cup dried cranberries
• ½ cup chopped almonds
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon cayenne pepper (optional)
• ½ cup vegetable broth
• ¼ cup chopped fresh cilantro, for garnish

Ingredient Notes

Acorn Squash: Choose squash that are heavy for their size and free from blemishes. Butternut squash can be substituted if you can’t find acorn squash.

Ground Lamb or Beef: I prefer lamb for a more authentic Moroccan flavor, but ground beef works just as well. You could even use ground turkey or chicken for a lighter option.

Dried Cranberries: These add a touch of sweetness and chewiness. Raisins or chopped dried apricots are great substitutes.

Almonds: Adds a nice crunch. Walnuts or pistachios will work as well.

Spices: Don’t be afraid to experiment with the spices! Adjust the amounts to your liking. Ras el hanout, a Moroccan spice blend, can also be used.

Step-by-Step Instructions

This recipe looks fancy, but it is really simple!

1. 1. Preheat and Prep: Preheat your oven to 400°F (200°C). Lightly brush the cut sides of the acorn squash with 1 tablespoon of olive oil and sprinkle with ½ teaspoon of salt and ¼ teaspoon of black pepper.
   2. Roast the Squash: Place the squash cut-side up on a baking sheet and roast for 45-50 minutes, or until the flesh is tender and easily pierced with a fork. The edges should be slightly caramelized, and that’s exactly what you want!

1. Brown the Meat: While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground lamb (or beef) and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
2. Sauté Vegetables: Add the chopped onion and garlic to the skillet and cook until softened, about 5 minutes. Stir in the chopped red bell pepper and cook for another 3 minutes until tender.
3. Add Remaining Ingredients: Stir in the chickpeas, dried cranberries, and almonds. Add the cumin, coriander, cinnamon, ginger, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
4. Simmer: Pour in the vegetable broth and bring to a simmer. Reduce the heat and cook for 5-7 minutes, or until the liquid has mostly evaporated and the filling is slightly thickened.
5. Stuff and Bake: Remove the roasted squash from the oven and spoon the meat mixture into the cavities of each squash half. Return to the oven and bake for another 10-15 minutes, or until heated through.
6. Garnish and Serve: Garnish with fresh cilantro and serve hot.

Expert Tips from My Kitchen

Here are a few tricks I’ve learned while making this recipe:

• Don’t overcook the squash: You want it tender but not mushy. Start checking it at 45 minutes and adjust the cooking time as needed.
• Toast the almonds: For even more flavor, toast the almonds in a dry skillet over medium heat for a few minutes before adding them to the filling. Keep a close eye on them because they burn fast.
• Spice it up: If you like a little more heat, add a pinch of red pepper flakes to the filling along with the cayenne pepper.
• Make it vegetarian: Substitute the ground meat with lentils or crumbled vegetarian sausage.
• Add a sauce: A drizzle of tahini sauce or a dollop of plain yogurt adds a creamy, tangy finish.
• Kid-friendly tip: If your kids are sensitive to spices, reduce the amount of cumin, coriander, cinnamon and cayenne pepper (or omit completely).
• Make ahead: You can roast the squash and make the filling a day ahead. Store them separately in the refrigerator and then bake the stuffed squash just before serving.

Storage & Meal Prep

This recipe is great for meal prepping!

Storage: Store leftover stuffed squash in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also microwave it, but the squash may become a little softer.

Make-Ahead: As mentioned above, you can roast the squash and prepare the filling a day in advance. This makes it super easy to assemble and bake on a busy weeknight.

Substitutions & Variations

Here are some ideas for tweaking the recipe to fit your dietary needs and preferences:

• Gluten-Free: This recipe is naturally gluten-free.
• Dairy-Free: This recipe is dairy-free as well!
• Vegetarian: Replace the ground meat with lentils, crumbled vegetarian sausage, or a combination of chopped vegetables like zucchini and mushrooms.
• Spicy: Add a pinch of red pepper flakes to the filling for extra heat.
• Seasonal: Use different seasonal vegetables in the filling. Diced apple or pear would be delicious in the fall.

Frequently Asked Questions

Can I make this ahead of time?

Yes, absolutely! You can roast the squash and prepare the filling a day in advance. Store them separately in the refrigerator and then bake the stuffed squash just before serving. This is a huge time-saver on busy weeknights.

How do I know when the squash is done?

The squash is done when the flesh is tender and easily pierced with a fork. The edges should also be slightly caramelized.

What if I don’t have all the spices?

Don’t worry! You can adjust the spices to your liking or use a pre-made Moroccan spice blend like Ras el Hanout. If you are missing a spice or two, don’t worry. It will still be delicious.

Can I freeze the stuffed squash?

I don’t recommend freezing the stuffed squash, as the texture of the squash may change when thawed. However, you can freeze the filling separately and use it to stuff fresh squash later.

Is this recipe kid-friendly?

Yes, but you may need to adjust the spices to suit your children’s tastes. You can also add a touch of honey or maple syrup to the filling to make it sweeter. My kids love it when I add a little bit of cheese on top as well!

What can I serve with Moroccan-Style Stuffed Acorn Squash?

You can serve it with a simple side salad, couscous, or quinoa. It’s also delicious with a dollop of plain yogurt or a drizzle of tahini sauce.

Serving Suggestions

This Moroccan-Style Stuffed Acorn Squash is a meal on its own, but here are a few serving ideas:

• Serve with a simple green salad dressed with a lemon vinaigrette.
• Accompany with a side of fluffy couscous or quinoa.
• Garnish with a dollop of plain yogurt or a drizzle of tahini sauce for added creaminess.
• For a heartier meal, add a side of roasted vegetables like broccoli or Brussels sprouts.

I hope this recipe brings warmth and flavor to your family table. It’s more than just a dish; it’s a taste of Morocco, a celebration of fall, and a testament to how simple, wholesome ingredients can come together to create something truly special. Give this Moroccan-Style Stuffed Acorn Squash a try, and don’t be afraid to share your results in the comments below. For more family-friendly recipes and kitchen inspiration, be sure to explore FamiliesRecipes.com and sign up for our newsletter – your next delicious adventure awaits!`

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