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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!
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5 from 2 votes

Ground Beef Stuffed Acorn Squash Moroccan Style

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!
Course Dinner, Main Course
Cuisine Moroccan
Keyword Stuffed acorn squash
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 589kcal

Ingredients

  • 4 small acorn squash
  • Salt, cinnamon and olive oil (for the squash)
  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon ground paprika
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon ground ginger
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 1/2 pound ground beef
  • 1 teaspoon sea salt
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped parsley, plus extra for garnish
  • 1/4 cup pistachios, shelled and chopped
  • 1/4 cup golden raisins, roughly chopped
  • 1/4 cup dried 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.

Nutrition

Calories: 589kcal | Carbohydrates: 22g | Protein: 32g | Fat: 41g | Saturated Fat: 14g | Cholesterol: 120mg | Sodium: 733mg | Potassium: 744mg | Fiber: 3g | Sugar: 13g | Vitamin A: 650IU | Vitamin C: 7mg | Calcium: 77mg | Iron: 4.8mg