Stuffed Acorn Squash

Sometimes I choose recipes with the boys' food "likes" in mind, sometimes it is for a particular occasion, and sometimes, just sometimes, I just choose recipes that *I* think I would like. (Side note: SPH is one of the least picky eaters I know, so he is one person I know will eat almost anything I serve) I saw a recipe for Moroccan-Style Stuffed Acorn Squash recently in Martha Stewart Living. I had just picked up some local Acorn Squash, so this recipe was calling my name. I loved the idea of using Moroccan flavors in a squash, and this recipe also used Bulgur, which I love. So, this was a recipe I chose for me, just me. The boys did eat it, but let's just say it probably isn't at the top of their "Make Again!" list. But if you are looking for some fantastic flavor and unique recipe, this might just be up your alley. Plus, its a fun way to introduce your children to another culture. Moroccan Stuffed Squash (adapted from Martha Stewart Living) 2 medium acorn squashes, cut in half and seeds removed 1 tablespoon 1 small onion diced 4 cloves garlic, minced 1 pound lean ground meat or chicken 1/2 teaspoon cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/2 teaspoon paprika 1 teaspoon salt 3/4 cup bulgur wheat 2 cups water 1/4 cup slivered almonds 2 tablespoons brown sugar 1/4 cup fresh parsley, chopped (optional) Preheat oven to 425 degrees. Place the cut and cleaned acorn squash, cut sides down in a glass pan. Bake for 25-30 minutes or until tender. Meanwhile in a large pot with a lid, heat olive oil over medium high heat. Add the onions and garlic, cook for about 3-4 minutes. Add the meat or chicken and cinnamon, nutmeg, ginger, paprika and salt. Cook until the meat is no longer pink. Add the bulgur to the meat in the pan and the 2 cups water. Bring to a boil and then reduce heat to medium and cover and simmer for 15 minutes. Remove from heat and let stand for a few minutes. Add the almonds and brown sugar. Stir well. Place 1/4 of mixture in each acorn squash. Return to oven for about ten minutes, or until the tops are slightly browned. Serve with parlsey sprinkled on top, if desired. Serves 4. Enjoy! SPC