Moroccan-Spiced Stuffed Acorn Squash

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This hearty dish has all the health benefits of acorn squash, rich in Vitamin C, Potassium and Magnesium, and all the warm scents of fall or winter, with a touch of exotic flare. This will leave you satisfied, and your home smelling wonderful. It’s also gluten free, and easily adapted to vegan dietary preferences.


Time: 45 minutes to 1 hour
Serves: 4 to 5 people


• 4 servings cooked brown rice *prepare beforehand
• 2 acorn squash
• 1 pound grass-fed beef
• 1 large onion
• 2 to 3 cloves garlic
• 1 large bell pepper or equivalent
• Spices to taste: 1 teaspoon cinnamon, 1 teaspoon curry, 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1/2 teaspoon ginger, dash of cayenne pepper, dash of cloves, 1 teaspoon salt, 1/2 teaspoon pepper
• 1/2 cup raisins or cranberries


1. Prepare rice.

2. Cut squash in half with checkered slices and de-seed. Then roast for 30 to 40 minutes.

3. While squash is cooking, brown ground beef. Add onions and garlic, to brown; peppers and any other vegetables; salt and spices; until fragrant; and raisins last.

4. Combine beef mixture and rice, then add more spices or salt if needed.

5. When squash is cooked and tender, add a heaping ladle-ful of beef and rice mixture to the hollow of the squash. It’s okay if some spills out—it adds to the charm!

6. Serve hot, and enjoy!


• Chop up an apple, sauté with onions and peppers

• Add more vegetables: peas, carrots, spinach

• Add some nuts: toasted pine nuts or pistachios add a nice nutty flair

• Mix up the meat: Make with sausage, chicken or bits of bacon

• Chop up squash and mix together with other ingredients for a “one-pot” meal

Recipe by Taylor Nutting, an editorial assistant at Mother Earth Living and cooking experiment enthusiast who loves to try new ways to live a healthy and happy life.

Mother Earth Living
Mother Earth Living
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