It’s Harvest Time!

The Flavors of Fall:

These fall harvested crops are everywhere now and I love them! At this time of year, I always buy different varieties of pumpkins and squash from wherever I’m shopping. Then I make beautiful displays on our dining room table or around our home. The kids love to help me arrange our harvest picks and it gets everyone in the mood for fall and Halloween even if it feels like summer outside. Pumpkins, Spaghetti Squash, Butternut Squash, Acorns, Pomegranates, Apples and so much more. I’ll be making as many different yummy dishes as I can find with all these healthy fall crops. This Moroccan-Style Stuffed Acorn Squash is one of my favorites to make this time of year. I found the recipe in Whole Living magazine a few years back and it’s for sure a show stopper!

Happy Harvest,

Ali in the Valley

Decorating our Dining Room Table with Flavors of Fall!

Moroccan-Style Stuffed Acorn Squashes:

Photos by: Ali and Michael Brian Photography


  1. 2 medium acorn squashes (about 2 pounds), halved and seeded

  2. 2 teaspoons extra-virgin olive oil

  3. 3/4 pound ground beef (95 percent lean)

  4. Ground cinnamon

  5. Ground nutmeg

  6. 2 teaspoons coarse salt

  7. 1/2 medium onion, finely chopped

  8. 4 garlic cloves, minced

  9. 3/4 cup bulgur wheat

  10. 2 cups water

  11. 1/4 cup golden raisins

  12. 1/4 cup fresh flat-leaf parsley, chopped

  13. 2 tablespoons toasted pine nuts (optional)


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 1/4 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!

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Ali  in  the  Valley

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