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Moroccan Stuffed Acorn Squas

Moroccan-Style Stuffed Acorn Squash
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Whip up this easy MoroccanStyle Stuffed Acorn Squash tonight Familyapproved tested in my Texas kitchen My kids love this comforting dish Get the recipe

Ingredients

Scale
  • 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

Instructions

  • 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.

 

  • 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.

 

  • 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.

 

  • 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.

 

  • 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.
  • 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.

 

  • 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.

 

  • Garnish with fresh cilantro and serve hot.

Find it online: https://familiesrecipes.com/moroccan-stuffed-acorn-squash/