Moroccan-Spiced Ground Beef Stuffed Butternut Squash with Roasted Broccoli Tabbouleh

Preheat the oven to 400°F (200°C).

Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and season with salt and pepper.

Place the squash halves cut-side down on a baking sheet and roast for 30-35 minutes, until the flesh is tender when pierced with a fork.

While the squash is roasting, prepare the broccoli tabbouleh. Toss the broccoli florets with 1 tablespoon of olive oil and a pinch of salt. Spread them on another baking sheet.

When the squash has been cooking for 15 minutes, add the broccoli to the oven and roast for 15-20 minutes until the edges are slightly charred.

Meanwhile, prepare the bulgur wheat. Bring 1 cup of water to a boil, add the bulgur, reduce heat to low, cover and simmer for 10-12 minutes until tender. Remove from heat and let stand covered.

While the bulgur is cooking, dice the onion and mince the garlic. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.

Add the diced onion to the skillet and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.

Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook for 5-7 minutes until browned.

Stir in the ras el hanout, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2 minutes to toast the spices.

Once the squash is tender, remove from the oven and let cool slightly. Scoop out some of the flesh to create a deeper cavity, leaving about 1/2 inch of flesh around the edges. Roughly chop the scooped out squash and add it to the beef mixture.

Finely chop the roasted broccoli and add it to the cooked bulgur wheat. Zest the lemon and add the zest to the bulgur mixture.

Juice half the lemon and add 2 tablespoons of juice to the bulgur mixture. Chop the parsley and mint and add to the bulgur along with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix well.

Fill the squash halves with the beef mixture. Return to the oven for 10 minutes to heat through.

Cut each squash half crosswise to make 3 portions. Serve each portion with a side of the broccoli tabbouleh and garnish with pomegranate seeds.