Bulgur-Stuffed Acorn Squash
This recipe makes 2 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 325 |
| pro | 10 g |
| total fat | 4 g |
| carb | 69 g |
Seasonings of lemon, cumin and parsley make this a bright vegetarian main course for two. It doubles easily.
Ingredients
- 1 acorn squash or large sweet dumpling squash, (2 lb/1kg)
- 1 tsp vegetable oil
- 1/4 cup chopped onions
- 1/4 cup sweet green peppers
- 1 clove garlic, minced
- 1/2 tsp ground cumin
- 1/3 cup medium bulgar or coarse bulgar
- 3/4 cup hot vegetable stock
- 1/2 cup canned drained chickpeas
- 1 tbsp lemon juice
- 1 tbsp chopped fresh parsley
Preparation
Halve and seed squash. Slice 1/2-inch (1 cm) piece from each cut side; peel and dice. Set aside. Place squash halves, cut side down, on lightly greased baking sheet. Bake in 400°F (200°C) oven for 40 to 45 minutes or until tender.
Meanwhile, in saucepan, heat oil over medium heat; cook onion, green pepper, garlic and cumin, stirring occasionally, for about 3 minutes or until softened. Add buIgur and diced squash; cook, stirring, for 1 minute. Add stock and chickpeas. Bring to boil; cover and cook for about 15 minutes or until liquid is absorbed and squash is tender. Stir in lemon juice and parsley. Set aside and keep warm.
Turn squash over; spoon stuffing into each half. Cover with foil. Return to oven and bake for about 5 minutes or until heated through.
Source : © CanadianLiving.com
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