Stuffed Moroccan Acorn Squash

Stuffed Moroccan Acorn Squash

What you’ll need~

2 medium acorn squash halved and bottoms shaved so they can sit flat in your dish

Olive oil

3/4-pound ground bison

1/4-1/2 teaspoon ground cinnamon. Or to taste.

1/4-1/2 teaspoon ground nutmeg. Or to taste.

2+ teaspoons coarse salt

4 cloves minced garlic

1/2 medium yellow onion, finely chopped

3/4-cup bulgur

2 cups water

1/4 cups currants

1/4 chopped Italian parsley

2 tablespoons toasted pine nuts

Half of one fennel, shaved

Preheat oven to 400 and place squash cut side down in a large Pyrex or casserole dish.  Bake for about 30-45 minutes, until tender.

While your squash is baking, warm oil over medium heat in a heavy 4-quart pot with a tight fitting lid. Add ground bison, cinnamon, nutmeg and a teaspoon of salt. Cook, stirring frequently until bison is browned and cooked through. Keep in mind that bison is naturally very lean and overcooks easily. You only need to cook it for about 5 minutes.

Using a slotted spoon, transfer cooked bison to a bowl. Be sure to let the juices drip through the spoon and remain in your pot.

Add onion and cook until it begins to soften and become translucent. Add garlic and cook for about 30 seconds.

Stir in bulgur and remaining salt.

Add water and bring to a boil. Reduce to medium-low heat, and cover. Cook for about 15 minutes until the water is absorbed. Remove pot from stove and let sit covered for about 5 minutes.

Flush bulgur with a fork and add bison, currants, parsley and pine nuts.

Scrap out the cooked squash leaving about a 1/4 inch around the rims. Stir scraped out bits into the bulgur and spoon in to squash halves.
Bake for about 15 minutes, until tops are browned.

Serve warm and prepared to be wowed.

Comments