Wednesday, September 23, 2009

~what's for dinner?~

On the menu tonight at the Thompson house:
Moroccan-style stuffed acorn squashes,
compliments of my good friend Martha.
She's just so sweet!
Not only did she give me this incredible recipe
but she included it in a jam packed magazine with other
clever ideas, recipes, and decorating tips!
She is so good to me.
So while my acorns were roasting,
I browsed through the pages of her magazine and learned how to:
throw a bewitching Halloween party,
I learned a little about vintage cast-iron baking pans,
I learned how to create charming Halloween masks and candy containers,
I read about Martha's trip to Palm Springs,
and most importantly,
I learned about Caudiciform succulents!
Wow, she amazes me so!

Anyway, I do have to say the dinner turned out
and so I am going to share it with you!
Here we go:
2 med. acorn squashes, halved and seeded
2 t. olive oil
3/4 lb-1 lb ground chuck
ground cinnamon and nutmeg
2 t. coarse salt
1/2 med. onion, finely chopped
4 cloves minced garlic
3/4 c. bulgur wheat
2 c. water
1/4 c. golden raisins
1/4 c. parsley chopped
2 T. pine nuts, toasted
1) Preheat oven to 400 degrees. Place squashes cut side down in a 9 x 13 casserole dish. Bake until tender, 35-40 minutes.
2) Meanwhile, heat oil in pan with a tight fitting lid. Add ground beef, and a pinch each of cinnamon and nutmeg and 1 t. salt. Cook until browned and cooked through.
3) Drain fat and add onion. Cook about 5 more minutes. Add garlic. Add remaining salt and the bulgur, and stir to combine. Add water and bring to a boil. reduce heat to med. low, cover, and cook for 15 minutes. Remove from heat and add raisins, parsley, and pine nuts.
4) Scrape out baked squashes, forming 1/4" thick bowls, and fold flesh into bulgur mixture. Divide among squash halves, and return to oven. Bake until warmed through and the tops are browned, 12-14 minutes.
p.s. I added fresh shredded Parmesan to the tops of mine and it was delicious!


fern creek cottage said...

Looks and sounds so yummy! The picky eaters in my house wouldn't go near it though. Maybe I need to have a ladies luncheon at my house for people who appreciate good food. :)

Aimee said...

Looks amazing and so pretty too...

If you get a chance stop by my Blog and say hi! I just put up a new post...
Have a great day,

Jeanneoli said...

That Martha is so kind:-)

Shannon said...

sounds wonderful. I love acorn squash this time of year. This would be a great new one to try!

mimi charmante said...

That is hysterical - I bought my squash yesterday as I found that recipe in the newest magazine as well! Did you really like it? I also found a few I want to try in my latest Gourmet magazine~

Aura said...

That looks SO good. I'm going to make an attempt at being more Fall-ish this year, maybe this will be my first try!

Laura said...

I am SO going to try this recipe! It looks delicious! Thanks...
Take care, Laura

The Liberty Belle said...

Thanks for sharing the recipe. It looks delicious.

Angie said...

Melaine- Can I still say "when I grow up I want to be Melaine" if your younger than me? ;) I so enjoy your blog! Your such an inspiration!

Pony Girl said...

I've never been a huge fan of acorn squash, unless it's soaked in brown sugar, LOL! (That is how I ate it as a child.) My friend gave me a pasta-stuffed roasted red pepper recipe that is pretty amazing, I'll have to share this one with her.

akr1283 said...

Thanks so much for always posting these awesome recipes. I made this one and it is FANTASTIC. My parents who are freaked out by anything other than steak and baked potatoes even like it

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