Name: Moroccan-style Stuffed Squash
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Ingredients: 1 medium acorn squash; 2 tsp olive oil; 250g minced lamb; ½ tsp ground cinnamon; ½ tsp ground cumin; 1.5 Tbsp harissa paste; 1 Tbsp tomato puréee; 1 onion, chopped; 2 cloves garlic, minced; ½ cup bulgur wheat or rice; 1 cup water; 1 handful raisins or sultanas; 2 Tbsp chopped flat-leaf parsley; 1 Tbsp pine nuts

Moroccan-style Stuffed Squash

18 Dec 2016

by Dinna

Prep Time

10 minutes

Cook Time

60 minutes

Total Time

1 hour, 10 minutes

Background

This Moroccan-style Stuffed Squash is one of my favourite recipes. It’s a real comfort food during the winter season - it’s healthy and hearty at the same time. It takes some time to cook but it’s really worth it! Also, most of the cooking can be done in advance so it’s a perfect dish for a laid-back dinner party (just prepare the stuffed squash and do the final baking when your guests have arrived).

Ingredients

1 medium acorn squash
2 tsp olive oil
250g minced lamb
½ tsp ground cinnamon
½ tsp ground cumin
1.5 Tbsp harissa paste
1 Tbsp tomato puréee
1 onion, chopped
2 cloves garlic, minced
½ cup bulgur wheat or rice
1 cup water
1 handful raisins or sultanas
2 Tbsp chopped flat-leaf parsley
1 Tbsp pine nuts

Instructions

Preheat the oven to 200°C.
Cut the squash in half and scoop out the seeds. Put the squash cut-side down in a baking dish and bake for 35 – 40 minutes, until tender.
Meanwhile, heat the oil in a frying pan over medium heat. Cook the minced lamb with the cinnamon, and about 1 teaspoon of salt until it changes colour. Add the harissa paste and tomato purée and stir for 1 minute.
Remove the lamb with a slotted spoon, leaving the cooking jus in the pan. Set it aside.
Add the onion to the pan, and cook gently for 5 minutes. Add the garlic and stir for about 30 seconds. Stir in the bulgar wheat or rice and the water. Cover, reduce the heat and simmer for about 10-20 minutes, until tender. Rest for 5 minutes.
Return the lamb to the pan, add the raisins, parsley and pine nuts. Mix well.
When the squash is cooked, remove from the oven and scoop out most of the flesh. Mash this with a fork into coarse bits and combine with lamb mixture. Taste and season with salt an pepper to your liking.
Stuff the squash shells and bake for about 15 minutes until golden.