When I found out that this month’s link up was stuffing, I was super excited. Not that I’ve ever made traditional Thanksgiving stuffing/dressing before, but because we’re Syrian, and we stuff everything. I racked my brain to think of something traditionally Syrian we can make for you so that you can have a Syrian Thanksgiving. Then I changed my mind and thought I’d tackle the unknown territory of Thanksgiving stuffing. I cut recipes from all my magazines and bookmarked recipes on blogs from years past. But nothing excited me enough, and I just couldn’t figure out what to share with you this month.
But it’s fall. Winter squashes are in season. They’re my favorite. So instead of making something Syrian, and instead of making something “Thanksgiving-ish,” I made something with fall produce, and I made something that’s kinda Syrian because the recipe is Moroccan, and they’re pretty close. And I loved it! It’s really the perfect fall dish. Easy enough to make for a crowd, but quick enough to make for just two. And a great make-ahead meal.
And the best part? You can substitute most things. No bulgur? Use couscous. Not eating red meat these days? Use chicken, turkey, or soy. Switch around the spices. Use a butternut squash. The possibilities are (almost) endless. Try it, let me know how it is, and I hope you love it, too.
Stuffed Acorn Squash, adapted from Whole Living:
Serves 2 (multiplies easily):
- 1 acorn squash, halved and seeded
- Extra-virgin olive oil
- 1 pound ground chuck (95 percent lean)
- Ground cinnamon
- Ground nutmeg
- 2 teaspoons kosher salt
- 1 shallot, finely chopped
- 4 garlic cloves, minced
- 3/4 cup bulgur wheat
- 2 cups water
- 1/4 cup fresh flat-leaf parsley, chopped
1. Preheat the oven to 400 degrees.
2. Cut the acorn squash in half, and sprinkle with olive oil, salt, and pepper.
3. Roast for 20-30 minutes, until the flesh is tender.
4. While the squash is roasting, brown the meat in a large shallow pan with a cover. Add the cinnamon and nutmeg. Set aside on a plate.
5. Place the shallot in the pan and brown.
6. Add the garlic until just fragrant.
7. Add salt and stir to combine. Add water and bulgur and bring to a boil.
8. Reduce heat to medium-low, cover, and let cook for 15 minutes.
9. With a fork or spoon, scrape out the flesh of the acorn squash. Set aside.
10. Fluff with a fork and add the browned beef, acorn squash, and parsley.
11. Divide mixture among squash shells (bowls) and bake for 12-15 minutes, until the top toasts and get crispy, and they’re warm all the way through.