Bulgur-Stuffed Acorn Squash

Author: Canadian Living

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
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Bulgur-Stuffed Acorn Squash