Contributed By: Lizzie
Martha Stewart
This vegetarian dish can be prepared up to a day ahead; fill the squash halves with the cooked bulgur mixture, then refrigerate, covered, until ready to bake.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Actual Cooking Time: 45 minutes
Number of Servings: 8
Special Features: Make Ahead
Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber
Holiday: Thanksgiving
Meal Type: Entree
Ingredients
4 Large summer squash (about 8 ounces each)
2 tbl Olive oil
1 Small onion, finely chopped
1/2 cup Sliced almonds
3/4 cup Bulgur wheat
2 cups Water
8 ounces Feta cheese, crumbled
Coarse salt and ground pepper to taste
Lemon wedges, for serving
Preparation
1. Preheat oven to 400 degrees. Halve each squash lengthwise; slice off a sliver of skin from each half so they sit flat. Scoop out flesh with a small spoon, leaving a 1/4-inch border; chop finely, and reserve. Place squash halves on a rimmed baking sheet, skin sides down; set aside.
2. Heat the oil in a large skillet over medium-high heat. Add reserved chopped squash, onion, almonds, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until mixture is dry, 5 to 7 minutes.
3. Add bulgur and 2 cups water; simmer over medium head until liquid is absorbed, 10 to 12 minutes (bulgur should still be slightly crunchy). Remove from heat; stir in feta.
4. Mound bulgur mixture in reserved squash halves. Bake until squash is tender, 25 to 30 minutes. Serve with lemon wedges.
Cook's Notes
Nutrition Information
Calories: 207
;
Total Fat: 13 g
;
Saturated Fat: 4.5 g
;
Carbohydrates: 16 g
;
Protein: 8 g
;
Calcium: 126 mg
;
Fiber: 4.5 g