Tuesday, October 27, 2009

Mama's In The Kitchen

Stuffed Acorn Squash Moroccan
Main Dish
Servings 10 (see notes for why)

My notes: I couldn’t find exactly what I wanted online for a recipe so I made up my own. I made a lot of filling which ended up stuffing up to 10 halves. When I tried to changed the amounts on Master Cook 9 software it came up with weird amounts. I think the filling would keep well in the fridge or freezer. This could easily be made vegetarian with vegetable broth and chickpeas instead of chicken broth and ground beef. Some of my kids loved this. Others didn’t.

1 cup couscous
3/4 pound extra lean ground beef
1 large onion, minced
1 cup baby carrot, diced
clove garlic, minced
1/4 cup dried cranberries
8 dried apricot halves, diced
5 whole acorn squash, halved, seeds and pulp removed
10 teaspoons butter
10 teaspoons brown sugar
1 1/2 tablespoons cumin
1 teaspoon cinnamon
1/2 teaspoon red pepper flakes
salt and pepper
2 cups fat free chicken broth
1 tablespoon olive oil

1. Preheat oven to 400 degrees. Trim bottom of each acorn squash half so it will sit flat. Place acorn squash in deep roasting pan. Place 1 teaspoon butter and sprinkle 1 teaspoon brown sugar in each half. Sprinkle each with a pinch of kosher salt and a grind of black pepper. Pour water into the pan to come halfway up the acorn squash. Bake in oven for 45 minutes or until tender.

2. Meanwhile, bring chicken broth to boil. Turn off heat and add couscous, cranberries and apricots. Set aside (couscous takes about 5 minutes to be ready).

3. Pour olive oil into pan over medium-high heat. Add onions, carrot, and garlic. Cook and stir for 4 minutes. Add ground beef, cumin, and cinnamon. Cook, breaking up beef, until beef is cooked through. Salt and pepper to taste.

4. Stir couscous mix into ground beef mixture. Spoon 2/3 Cup couscous filling into each acorn half. Serve with fresh bread and fruit or a salad.

Cal 312, Fat 12g, Fiber 5g, Chol 34 mg, C

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