Bulgur-Stuffed Acorn Squash
1 acorn squash or large sweet dumpling squash((2 lb/1kg))
1 tsp (5 mL) vegetable oil
1/4 cup (50 mL) Each chopped onion and sweet green pepper
1 clove garlic, minced
1/2 tsp (2 mL) ground cumin
1/3 cup (75 mL) medium or coarse bulgur
3/4 cup (175 mL) hot vegetable stock
1/2 cup (125 mL) canned drained chickpeas
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) 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.
Pairs Well With
I made this recipe for a vegetarian Thanksgiving dinner this year. You can serve it as a side dish or a main meal.