Moroccan Style Stuffed Acorn Squash
Adapted from theungourmet.com
Looking for something to do with a plethora of winter squash? Try this new spin on stuffed squash!
Prep Time
60 minutes
Cook Time
30 minutes
Yield
6 Servings
Ingredients
3 squash, acorn
1 tablespoon olive oil
2 cloves garlic
1⁄2 pound turkey (ground)
2 cups rice, brown
1 can chickpeas
2 carrot
2⁄3 cup stock, chicken
2 teaspoons cumin, ground
1⁄2 teaspoon cinnamon, ground
1⁄2 teaspoon ginger, ground
1⁄4 teaspoon cardamom, ground
1 teaspoon curry powder
2 teaspoons parsley, dried
1⁄4 teaspoon black pepper
1 teaspoon sugar
1 teaspoon salt
Instructions
Preheat the oven to 350. Bake the acorn squash for 30 minutes.
While the squash are baking, sauté the garlic and turkey in the olive oil until cooked through. Add the spices, beans, carrots and broth. Simmer until most of the liquid has been absorbed. Remove the squash from the oven and fill each half with stuffing. Place back in the oven for another 15 minutes.