350 gm ground beef (95 percent lean)
2 medium acorn squashes, halved and seeded
2 tsp extra-virgin olive oil
1/2 medium onion, finely chopped
3/4 cup bulgur wheat
4 garlic cloves, minced
2 cups water
1/4 cup fresh flat-leaf parsley, chopped
1/4 cup golden raisins
2 tsp coarse salt
2 tbsp toasted pine nuts
Preheat oven to 220 c degrees.
Place squashes, cut sides down.
Bake until tender, 35 to 40 minutes.
Meanwhile, heat oil in a pot with a tight-fitting lid over medium-high heat.
Add ground beef, a pinch each cinnamon and nutmeg, and 1 teaspoon salt.
Cook, stirring frequently, until browned and cooked through, 5 to 7 minutes.
Transfer beef to a bowl or plate using a slotted spoon, keeping as much cooking liquid in the pot as possible.
Add onion, and cook until slightly translucent, about 5 minutes.
Add garlic, and cook until fragrant, about 30 seconds.
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, for 5 minutes.
Fluff with fork, and add reserved beef, the raisins, parsley, and pine nuts.
Scrape out baked squashes, forming 1/4-inch-thick bowls, and fold flesh into bulgur mixture.
Divide among squash halves, and return to oven.
Bake until warmed through and tops are browned, 12 to 14 minutes.