Acorn squash stuffed with Hashweh

Recipe adapted from https://www.themediterraneandish.com/lebanese-rice-hashweh-recipe/ and https://littleferrarokitchen.com/stuffed-acorn-squash-with-spiced-rice/ (I mixed the two together and added a few of my own ingredients)

Ingredients:

Acorn Squash

  • 2 acorn squash
  • 2 tablespoons olive oil
  • 1/2 teaspoon allspice
  • 1/2 teaspoon Kosher salt

Rice Stuffing

  • 2 tablespoon ghee divided (I used olive oil)
  • 1/2 pound ground beef (I used lamb)
  • 1/2 small red onion chopped finely
  • 1 garlic clove chopped finely
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 1/4 teaspoon allspice
  • Pinch of nutmeg
  • 1/4 teaspoon Kosher salt
  • Black pepper
  • 1.5 cup uncooked Basmati rice, washed and rinsed 
  • 2.5 cup low sodium chicken stock
  • 1/4 cup pine nuts (I used pistachios)
  • 1/3 cup dried cranberries (I used raisins)
  • Fresh parsley leaves roughly chopped
  • 1 cup pomegranate seeds (I added these in myself)

Instructions

  • Pre-heat Oven: Start by preheating the oven to 400 degrees Fahrenheit and wash and dry the acorn squash.After doing this, soak the rice in cold water for about 15 minutes to soften it. 
  • Prep Acorn Squash: Cut squash in half, horizontally and scoop out any seeds. You may need to cut a small piece of the bottom off so the squash can stand up without topping over.
  • Roast Squash: Brush olive oil all over the inside of the flesh and season with allspice and salt. Place squash on a foil lined backing sheet cut side down and roast for 25-30 minutes until just barely cooked through. Once done, remove from the oven and let cool slightly.
  • Make Rice Filling: While the squash roasts, make the spiced rice filling. Drain the rice from its water bath after about 15 minutes of soaking. Heat a pot over medium heat and melt 1 tablespoon of ghee. Add ground beef and onion and cook until meat is filly cooked through and onion has softened.
  • Add garlic and spices and give everything a good saute.
  • Add basmati rice and give everything another stir and pour in stock. Add 1 tablespoon of ghee and bring to a boil then reduce to a simmer and then cover. Cook until rice is cooked through, about 15 minutes.
  • Toast the Pine Nuts: While rice cooks, make the toasted pine nuts. Melt ghee in a small skillet and add pine nuts. Saute until pine nuts just begin to toast and turn golden brown and small nutty. Remove from heat and set aside, they will be very hot.
  • Once rice is done, fluff with a fork and add toasted pine nuts, dried cranberries and chopped parsley. This is also where I added the pomegranate seeds as well.
  • Stuff Squash with Filling: Add a heaping half cup of filling to squash, depending how large your squash are and lightly drizzle the tops with olive oil.
  • Finish Cooking Squash: Place back in the oven and continue roasting until squash is fully cooked, another 20 minutes. You may need to cover with foil so the tops don't get too dark too quickly.
  • Once done, let cool slightly before serving and garnish with extra fresh herbs.





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