This delicious Stuffed Acorn Squash has a great balance of savory and sweet. Filled with ground beef seasoned with warm spices, dried cranberries, golden raisins, pistachios, parsley and mint. This is the perfect fall and winter dish!
1tablespoonchopped parsley, plus extra for garnish
1/4cuppistachios, shelled and chopped
1/4cupgolden raisins, roughly chopped
1/4cupdried cranberries, roughly chopped
Instructions
To Roast the Squash
Preheat the oven to 425 degrees Fahrenheit.
Turn each squash on its side and slice a bit off the bottom ends (so the squash can stand on a plate without wobbling). Scoop out the seeds and as much of the stringy parts as possible.
Place the squash hollowed out side up, on an aluminum foil lined sheet pan (for easy clean up). Drizzle with olive oil and season with salt and cinnamon. Roast for about 40 minutes or until the squash is tender when pierced with a fork or small sharp knife.
The Filling
In a large skillet, heat the olive oil over medium heat. Add the onions, cinnamon, cumin, paprika, cayenne and ginger and cook stirring often for about 6 minutes or until the onions become translucent.
Add the garlic and cook for about 2 minutes. Add the tomato paste and cook for about 2 additional minutes.
Add the beef and season with salt. Cook over medium-high heat for about 8 - 10 minutes or until well browned. Use a wooden spoon to stir the meat and crumble it into smaller pieces.
When the beef is cooked, add the mint, parsley, pistachios, raisins and cranberries. Mix well to combine. Keep warm.
The Rest
After removing the squash from the oven, spoon the beef filling into the hollowed out squashes. Serve, garnished with chopped parsley if desired.