BULGUR-STUFFED ACORN SQUASH WITH RAS EL HANOUT

“Stuffed acorn squash is a great way to get a complete meal in one tidy package and this version doesn’t skimp on flavor with the addition of super savory ras el hanout and bright pomegranate molasses,” writes America’s Test Kitchen deputy food editor Stephanie Pixley in the recipe headnote. “Add to that some browned butter and pine nuts and you’ve got a deeply flavorful Mediterranean-inspired dinner.” Ras el hanout is a Moroccan spice blend. If it’s not in your cabinet, harissa seasoning works fabulously with the squash. But anything that has warm spice tones will suffice. For an added pop of color, flavor and crunch, garnish the broiled squash with pomegranate seeds.

2 acorn squashes

(1 ½ pounds each), halved pole to pole and seeded 1 ¼ teaspoons salt, divided ½ cup fine-grind bulgur 4 tablespoons unsalted

butter

½ cup pine nuts or chopped

walnuts

2 teaspoons ras el hanout 2 tablespoons

pomegranate molasses

Adjust oven rack to upper-middle position and heat broiler. Line rimmed baking sheet with aluminum foil. Sprinkle cut sides of squash halves with ¾ teaspoon salt and place cut side down on large plate. Microwave until tender and offering no resistance when pierced with paring knife, 15 to 20 minutes. Transfer squash halves cut side up to prepared sheet and let cool for 5 to 10 minutes.

Using spoon, scoop flesh from each squash half into bowl, leaving about ⅛‑inch thickness of flesh; set flesh and squash shells aside. Pour ¾ cup boiling water over bulgur and ½ teaspoon salt in large bowl. Cover and let sit until tender, about 5 minutes. Fluff with fork and set aside.

Melt 4 tablespoons butter in 12‑inch skillet over medium heat. Cook, swirling skillet constantly, until butter begins to brown and has nutty aroma, 1 to 2 minutes. Add pine nuts and ras el hanout and cook, stirring constantly, until fragrant and foamy, 1 to 2 minutes. Stir in reserved squash and cook until well combined and beginning to brown, 3 to 4 minutes. Fold into cooked bulgur in bowl, then mound mixture evenly in squash shells.

Broil stuffed squash until beginning to brown, about 5 minutes. Drizzle with pomegranate molasses and serve.

Serves 4.

Per serving: 428 calories (percent of calories from fat, 43), 7 grams protein, 59 grams carbohydrates, 9 grams fiber, 22 grams total fat (8 grams saturated), 30 milligrams cholesterol, 651 milligrams sodium. Excerpted from “Five Ingredient Dinners: 100+ Fast, Flavorful Meals” by America’s Test Kitchen. Copyright @ 2021. Reproduced with permission.

Bulgur-stuffed Acorn Squash with Rasel Hanout.