Saturday, December 5, 2009

Moroccan-Style Stuffed Acorn Squash

Another post from the road. This is a recipe from Martha. It wasn't on her site last I looked, but it's all over the web. Here is one link:

Gerry used cous cous intead of the bulgur wheat and we didn't have pine nuts or parsley, so he left those out. Verdict: delicious. And it made good leftovers, too!

1 comment:

Anonymous said...

I'll have to try that. I usually just do the acorn squash I grew up with. Most of them have brown sugar or maple syrup added. My mother cooked the squash until soft, scraped out the seeds, then the innards and mixed the last with onions (maybe sauteed) and cheese, re-stuff the squash, add more cheese on top. (I think shredded parmesan is the best)Cook it a while longer- super yummy! I used to have a recipe which featured cooked sausage mixed in with the innards and more - but I can't find it.