Acorn Squash-stravaganza

This is a tribute to newly found bloggers, food friends and recipes that exalt the lowly squash. It seems to me that there are a few uber-health freaks who are in on the secret of how good squash really is. Carbohydrate, vegetable, vitamin, mineral all packed into deep flavor, squash is my absolute favorite fall vegetable. And normally, I keep eating it until well into March when asparagus comes along and finally tells me that my 5 month winter food favorite has run its course.

A stands for A nod to Heidi: From one swede to another, her stuff rocks.  Dinner inspiration often comes from her incredible photography and natural, fresh, seasonal foods. I made her Roasted Corn Pudding the day after she posted it and loved it. Thanksgiving this year will likely land on Saturday and gracing my table will be this recipe, next to the old faithfuls of green bean casserole and cranberry chutney. I didn't use anise as she suggested but threw in some extra nutmeg, fresh thyme that grows in my windowsill and in my humble cooking opinion, I think you need to bake the squash for upwards of 40-50 minutes. I had plenty of additional pudding to make in a separate rammekin to augment lunch the following day. The proof (that I made it) is in the pudding. Er... photo:

B is for boyfriend's brother's babe.  Chalk it up for another Kevin Bacon-esque connection that just keeps giving.  She's one of the lucky few who gets to do this food thing for a living.  And in the midst of work, keeps up with eating well and graciously encouraging others to do the same.  I love a good foodie who is gracious:  no pretension about what you can and have and will make.  No no.  So thanks TKTC.  You tweeted this recipe some weeks ago and it was fabulous.

Martha Stewart's Moroccan-Style Stuffed Acorn Squash

1 acorn squash, halved
2 T olive oil
3/4 lbs ground chuck
2 T ground cinnamon
2 t ground nutmeg
2 t kosher salt
1/2 medium white onion, chopped
2 cloves of garlic, minced
1/2 c bulgar wheat
1 c water
1/4 c golden raisins
1/4 c flatleaf parsley
2 T toasted almonds

Coat open flesh side of squash with olive oil and bake at 400 for 40 minutes.

In a medium saucepan, heat 1 T oil.  Add beef and spices and simmer until browned, 6-8 minutes.  Remove from pan and discard all but 1 T drippings from the pan.  Reheat and saute onion and garlic.  Add 1 t salt and bulgar and stir to combine.  Add water and bring to a boil.  Reduce to a simmer, cover and cook for 15 minutes, or until all the water is dissolved.  Fluff with a fork and combine beef, raisins, 1 T almonds and parsley.

Scrape out the flesh of the squash and combine with bulgar/meat mixture.  Divide in half among two shells and sprinkle remaining almonds.  Bake for another 10-12 minutes or until the tops have nicely browned.

And feel free to use as brain power reading market commentary at work during your lunch hour the following day:

originally here