Moroccan-Style Stuffed Acorn Squashes

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Ingredients

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

2 teaspoons extra-virgin olive oil

3/4 pound ground chuck (95 percent lean)

Ground cinnamon

Ground nutmeg

2 teaspoons coarse salt

1/2 medium onion, finely chopped

4 garlic cloves, minced

3/4 cup bulgur wheat

2 cups water

1/4 cup golden raisins

1/4 cup fresh flat-leaf parsley, chopped

2 tablespoons toasted pine nuts

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