Seasonings of lemon, cumin and parsley make this a bright vegetarian main course for two. It doubles easily.
- Portion size 2 servings
- Credits : © CanadianLiving.com
- 1 acorn squash (2 lb/1kg)
- 1 large sweet dumpling squash (2 lb/1kg)
- 1 teaspoon vegetable oil
- 1/4 cup chopped onion
- 1/4 cup sweet green pepper
- 1 clove garlic minced
- 1/2 teaspoon ground cumin
- 1/3 cup medium bulgar
- 1/3 cup coarse bulgar
- 3/4 cups hot vegetable stock
- 1/2 cup canned drained chickpea
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
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.
Nutritional facts <b>Per serving:</b> about
- Protein 10 g
- Calories 325.0
- Total fat 4 g
- Total carbohydrate 69 g