Go Back

Moroccan-style Stuffed Squash

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).
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 10 minutes
Servings: 2 people
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium acorn squash
  • 2 tsp olive oil
  • 250 g 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

Method
 

  1. Preheat the oven to 200°C.
  2. 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.
  3. Meanwhile, heat the oil in a frying pan over medium heat. Cook the minced lamb with the cinnamon, cumin and about 1 teaspoon of salt until it changes colour. Add the harissa paste and tomato purée and stir for 1 minute.
  4. Remove the lamb with a slotted spoon, leaving the cooking jus in the pan. Set it aside.
  5. 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.
  6. Return the lamb to the pan, add the raisins, parsley and pine nuts. Mix well.
  7. 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.
  8. Stuff the squash shells and bake for about 15 minutes until golden.