Bulgur-Stuffed Squash Recipe
Bulgur-Stuffed Squash looks nice in addition to tasting great! If you are looking for a new bulgur recipe, check out this Bulgur-Stuffed Squash. It has got everything to 'wow' you!
Summary
MethodBaked
Ingredients
1/2 of a large squash, such as Hubbard, Butternut, Kabocha, Mediterranean, Spaghetti or Turban
1 tbs (15 ml) cooking oil
1 clove garlic, minced
1/2 cup (120 ml) chopped walnuts or pecans
2 cups (480 ml) cooked bulgur or rice
2 Shallots, chopped, optional
1 large tomato, chopped
1/4 cup (60 ml) water or chicken broth
1 1/2 tsp (8 ml) Fresh Rosemary, chopped or 1/2 tsp (3 ml) dried rosemary, crushed
1 1/2 tsp (8 ml) Fresh Oregano, chopped or 1/2 tsp (3 ml) dried oregano, crushed
1 1/2 tsp (8 ml) Fresh Basil, chopped or 1/2 tsp (3 ml) dried basil, crushed salt, to taste pepper, to taste
3/4 cup (180 ml) shredded Swiss, Monterey Jack or mozzarella cheese
Directions
Parboil squash in a little water in a Dutch oven or large saucepan for about 20 minutes.
Drain and scoop out seeds; discard.
Scoop out the flesh, leaving a 1/2-inch shell.
Chop squash or separate into strands if using spaghetti squash.
Set aside.
In a large skillet heat oil; add garlic and walnuts.
Saute 2 minutes over medium heat.
Add cooked bulgur, shallots, tomato and water.
Stir until well blended; cook 3 minutes.
Add herbs; blend well.
Taste the mixture; season with salt and pepper, if desired.
Add squash pieces; mix well.
Place squash shell, cut side up, in a baking pan with a small amount of water in bottom of pan.
Spoon filling mixture into shell.
Cover with foil.
Bake in a 375°F (190°C) oven for 20 minutes.
Uncover; sprinkle shredded cheese on top.
Bake 10 minutes more or until hot and cheese is bubbly.
Drain and scoop out seeds; discard.
Scoop out the flesh, leaving a 1/2-inch shell.
Chop squash or separate into strands if using spaghetti squash.
Set aside.
In a large skillet heat oil; add garlic and walnuts.
Saute 2 minutes over medium heat.
Add cooked bulgur, shallots, tomato and water.
Stir until well blended; cook 3 minutes.
Add herbs; blend well.
Taste the mixture; season with salt and pepper, if desired.
Add squash pieces; mix well.
Place squash shell, cut side up, in a baking pan with a small amount of water in bottom of pan.
Spoon filling mixture into shell.
Cover with foil.
Bake in a 375°F (190°C) oven for 20 minutes.
Uncover; sprinkle shredded cheese on top.
Bake 10 minutes more or until hot and cheese is bubbly.
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