Moroccan-Style Stuffed Acorn Squashes

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Ingredients

2 medium acorn squashes (about 2 pounds), halved and seeded

2 tsp. extra-virgin olive oil

3/4 lb. ground chuck (95 percent lean)

ground cinnamon

ground nutmeg

2 tsp. course salt

1/2 medium onion, finely chopped

4 cloves garlic, minced

3/4 cup bulgur wheat

2 cups water

1/4 cup golden raisins

1/4 cup Italian flat-leaf parsley, chopped

2 tbsp. toasted pine nuts

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