Moroccan Stuffed Acorn Squash
A lovely transition meal as you get into fall weather and CHEAP acorn squash! This will taste hearty but with so many flavors! It's one that you can play with additions depending on what you have on hand!
- 2 medium acorn squash cut in 1/2 and scoop out seeds
- 1 lb ground lamb or protein of choice (beef, turkey, tempeh, etc)
- 1 small red onion chopped
- 1 tbsp garlic minced
- 1/4 cup golden raisins
- 2-3 cups curly leaf kale chopped or ripped into pieces
- 1.5 tbsp olive oil
- salt & pepper for squash
Moroccan Spice Blend
- 1 tsp cumin
- 1 tsp ground ginger
- 1 tsp Sea salt or more to taste, I used close to 2 tsps
- 1 tsp pepper
- 1/2 tsp cinnamon
- 1/2 tsp corriander
- 1/4 tsp cayenne if you like added heat
- 1/4 tsp allspice
- 1/4 tsp ground cloves
- 4 tbsp pumpkin seeds 1 tbsp for each 1/2 squash
- 4 tbsp full fat greek yogurt or tzatziki sauce 1 tbsp for each 1/2 squash
- Preheat oven to 375
- Cut & prep squash then brush cut side with olive oil and sprinkle with salt and pepper. Place skin side up on baking sheet and cook for 35 minutes until fork tender.
- While squash is in oven: chop onion and place in medium saucepan with garlic and 1 tbsp olive oil for 1-2 minutes on medium heat.
- Add in ground lamb to saucepan and cook through.
- Add in moroccan spice mix and coat the lamb / onion mixture. Turn to low heat and add in golden raisins and kale. Cook for 2-3 of minutes to saute kale.
- Once Acorn squash is cooked through mash and hollow out a bowl for the lamb mixture. Fill each with lamb mixture (you might have to over-fill if you have more meat than space) and top with optional toppings
Tried this recipe?Let us know how it was!