Bulgur Squash Casserole Recipe
Summary
Preparation Time10 MinCooking Time25 Min
Ready In35 MinDifficulty LevelMedium
Interest GroupEveryday
Ingredients
| Boiling water | 4 Cup (16 tbs) | |
| Bulgur | 2 Cup (16 tbs) | |
| Paprika | 1 Teaspoon | |
| Yogurt | 2 Cup (16 tbs) | |
| Sesame oil | 1/4 Cup (16 tbs) | |
| Egg | 1 | |
| Chives or green onions - 1/4 cup, chopped | ||
| Summer squash | 5 Cup (16 tbs), cubed | |
| Cheese | 1/3 Cup (16 tbs), grated | |
| Sesame seeds | 1/3 Cup (16 tbs), toasted | |
| Whole wheat bread crumbs | ||
| Butter | ||
Directions
GETTING READY
1) Pour boiling water over bulgur and let stand until water is absorbed.
2) Preheat oven to 350°F.
MAKING
3) Stir paprika into bulgur.
4) Combine yogurt, sesame oil, egg, and chives or green onions.
5) In a 7 x 11-inch baking pan, spread bulgur.
6) Arrange squash over bulgur and sprinkle grated cheese over squash.
7) Pour yogurt sauce over mixture, top with bread crumbs and toasted sesame seeds, and dot with butter.
8) Bake until squash is tender.
SERVING
9) Serve the squash casserole as main dish.
1) Pour boiling water over bulgur and let stand until water is absorbed.
2) Preheat oven to 350°F.
MAKING
3) Stir paprika into bulgur.
4) Combine yogurt, sesame oil, egg, and chives or green onions.
5) In a 7 x 11-inch baking pan, spread bulgur.
6) Arrange squash over bulgur and sprinkle grated cheese over squash.
7) Pour yogurt sauce over mixture, top with bread crumbs and toasted sesame seeds, and dot with butter.
8) Bake until squash is tender.
SERVING
9) Serve the squash casserole as main dish.
Chef
