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Bulgur Stuffed Acorn Squash

Bulgur Stuffed Acorn Squash

Imagine a dish that combines the sweet, nutty flavor of roasted acorn squash with a hearty, Mediterranean-inspired bulgur filling that's both nutritious and absolutely irresistible. This Bulgur Stuffed Acorn Squash is not just a recipe; it's a culinary adventure that will elevate your vegetarian cooking game and impress even the most discerning dinner guests. Packed with wholesome ingredients and bursting with flavor, this dish proves that healthy eating can be incredibly delicious and exciting!

Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Vegetarian
Serves: 4 servings

Ingredients

  1. 2 acorn squashes, halved and seeded
  2. 1 cup bulgur wheat
  3. 2 cups vegetable broth
  4. 1 onion, diced
  5. 2 cloves garlic, minced
  6. 1 tsp cumin
  7. 1/2 cup dried cranberries
  8. 1/2 cup walnuts, chopped
  9. Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut the acorn squashes in half lengthwise and scoop out the seeds and stringy pulp. Use a sharp knife to create a flat surface so the squash halves sit stable on the baking sheet.
  3. Drizzle the squash halves with olive oil and season with salt and pepper. Place cut-side down on the prepared baking sheet and roast for 25-30 minutes until the squash is tender when pierced with a fork.
  4. While the squash roasts, prepare the bulgur. In a medium saucepan, combine bulgur wheat and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 12-15 minutes until liquid is absorbed.
  5. In a separate skillet, sauté diced onions in a little olive oil until translucent. Add minced garlic and cumin, cooking for an additional minute until fragrant.
  6. Fluff the cooked bulgur with a fork and mix in the sautéed onions, dried cranberries, and chopped walnuts. Season with salt and pepper to taste.
  7. Once squash is roasted, flip the halves cut-side up and generously fill each half with the prepared bulgur mixture.
  8. Return the stuffed squash to the oven and bake for an additional 10-15 minutes to heat through and slightly crisp the top of the stuffing.
  9. Remove from oven and let rest for 5 minutes before serving. Garnish with fresh herbs like parsley or chives if desired.

Tips

  1. Choose Fresh Squash: Select acorn squashes that are firm with smooth, dull skin and feel heavy for their size. This ensures maximum flavor and best roasting results.
  2. Prep Hack: To make cutting squash easier, microwave it for 2-3 minutes to soften the skin slightly before slicing.
  3. Enhance Flavor: Toast the walnuts in a dry skillet before adding them to the bulgur mixture to bring out their rich, nutty flavor.
  4. Make Ahead Friendly: You can prepare the bulgur filling and roast the squash shells in advance, then assemble and do the final baking just before serving.
  5. Customization Options: Feel free to swap dried cranberries with raisins or add other nuts like pecans for variety. Fresh herbs like mint or parsley can add a bright finish to the dish.
  6. Perfect Doneness: The squash is ready when a fork easily pierces the flesh, and the edges start to caramelize slightly.
  7. Serving Suggestion: Serve with a dollop of Greek yogurt or a drizzle of tahini sauce to add creaminess and complement the dish's flavors.

Nutrition Facts

Calories: 350kcal

Carbohydrates: 55g

Protein: 10g

Fat: 15g

Saturated Fat: 2g

Cholesterol: 0mg

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