PERREAULT Magazine November 2014 | Page 98

CHEF ALISON BALL KILMER

Perreault Magazine - 98 -

www.aliinthevalley.com

Stuffed Acorn Squashes

Healthy . Natural . Organic .

Ingredients

•2 medium acorn squashes (about 2 pounds), halved and seeded

•2 teaspoons extra-virgin olive oil

•¾ pound ground beef (95 percent lean)

•Ground cinnamon

•Ground nutmeg

•2 teaspoons coarse salt

•½ medium onion, finely chopped

•4 garlic cloves, minced

•¾ cup bulgur wheat

•2 cups water

•¼ cup golden raisins

•¼ cup fresh flat-leaf parsley, chopped

•2 tablespoons toasted pine nuts (optional)

Preparation:

Preheat oven to 400. Place the squashes, cut sides down, in a casserole dish. Bake until tender – about 40 minutes. Meanwhile, heat oil in a skillet, add organic ground beef, a pinch each cinnamon and nutmeg, and 1 teaspoon salt. Cook, stirring frequently, until browned and cooked through. Transfer beef to a bowl, keeping as much cooking liquid in the skillet as possible. Add onion, and cook about 5 minutes. Add garlic, and cook about 1 minute. Add remaining teaspoon salt and the bulgur, and stir to combine. Add water, and bring to a boil. Reduce heat to medium-low, cover and cook for 15 minutes. Remove from heat, and let stand, covered 5 minutes. Fluff with fork and add reserved beef, raisins, parsley and pine nuts. Scrape out baked squashes, forming ¼ inch thick bowls, and fold flesh into the bulgur mixture. Divide among squash halves, and return to oven. Bake until warmed through and tops are browned, 12 to 15 minutes. Garnish with parsley!