Stuffed squash in Moroccan style
Description
The recipe won't take much time. It's one of those perfect dishes for a cozy evening with a glass of good red wine. Serve hot.
Instructions
- 1
Step 1
1. Preheat the oven to 200 degrees. Cut the squash in half lengthwise and remove the seeds.
- 2
Step 2
2. Place the squash cut side down in a baking dish. Bake until tender, 35–40 minutes.
- 3
Step 3
3. Meanwhile, heat the oil in a saucepan with a tight-fitting lid over medium heat. Add the ground beef, a pinch of cinnamon and nutmeg, and 1 teaspoon of salt. Cook, stirring, until browned, about 5–7 minutes. Transfer the beef to a bowl or plate.
- 4
Step 4
4. Add the chopped onion to the saucepan and sauté until slightly translucent, about 5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds. Add the remaining teaspoon of salt and the bulgur, stirring to combine. Add the water, reduce the heat to low, cover with a lid, and cook for 15 minutes. Remove the saucepan from the heat and let it stand for 5 minutes. Fluff with a fork, then add the ground beef, raisins, parsley, and pine nuts.
- 5
Step 5
5. Remove the flesh from the baked squash, leaving a 6 mm thick border. Add the flesh to the meat filling and mix. Fill the squash cavities with the filling and bake in the oven for 12-14 minutes.