Daytime Kitchen: St. Elias Lebanese Festival, Stuffed Squash Ingredients

Preheat the oven to 375°F (190°C).

Cut the acorn squash in half and scoop out the seeds.

Brush the squash halves with olive oil and sprinkle with salt.

Place the squash cut-side down on a baking sheet and roast for 25-30 minutes until tender.

Heat olive oil in a skillet over medium heat.

Add chopped onion and minced garlic; sauté until translucent, about 3-4 minutes.

Add ground beef to the skillet; cook until browned, breaking it apart, about 5-7 minutes.

Stir in rice, tomato paste, cumin, cinnamon, salt, and black pepper; cook for 2-3 minutes.

Add chopped parsley, pine nuts, and drained chickpeas; mix well.

Remove the squash from the oven and flip them cut-side up.

Spoon the beef and rice mixture into each squash half, packing it gently.

Pour vegetable broth around the stuffed squash in the baking sheet.

Cover with foil and bake for an additional 20-25 minutes.

Remove the foil and bake for another 10 minutes until the tops are golden.

Drizzle with lemon juice before serving.

Equipment Needed

Dietary

Allergens