Best Bulgur Stuffed Acorn Squash Recipes

ACORN SQUASH STUFFED WITH BULGUR

Acorn Squash Stuffed With Bulgur image

Provided by Florence Fabricant

Time 1h30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/4 cup bulgur
1/3 cup orange juice
1/3 cup golden raisins
3 tablespoon chopped walnuts
4 tablespoons butter, melted
Salt
2 acorn squashes (about 2 pounds)

Steps:

Place bulgur in a bowl. Warm orange juice and pour over bulgur. Allow to soak until bulgur has softend, about 30 minutes.
Preheat oven to 400 degrees.
Combine softened bulgur with raisins, walnuts and three tablespoons of the melted butter. Season to taste with a little salt.
Cut squashes in half and remove the seeds. Brush cut sides with melted butter. Fill cavities of the squash with bulgur and raisin mixture and cover with foil. Bake 25 minutes.
Uncover and bake until squash is tender, about 20 to 25 minutes longer.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 15 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 669 milligrams, Sugar 9 grams, TransFat 0 grams

BULGUR-STUFFED ACORN SQUASH

Bulgur-Stuffed Acorn Squash image

I got the original recipe out of my friends Family Circle magazine. I really love squash so I had to veganize it. I used the soy chorizo from Trader Joe's but there are other brands of Soyrizo that you can usually find in the health food section of your basic grocery store. There are 3 of us in this house so I got the squash in the sizes to fit each person. My daughter called it daddy, mommy and Samarra size. She thought it was really neat eating the bowl her food came in. These also reheat quite nicely as I'm sitting here eating the other half of my squash from last night. It may seem like a long cooking time, but really you can get everything done while the squash is cooking with a lot of standing around time. There's probably about 10 minutes of actual work time with this recipe.

Provided by vegan mom

Categories One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 small acorn squash, halved lengthwise and seeded
3/4 cup Bulgar wheat
1 tablespoon olive oil
1 (12 ounce) package soy chorizo
1/2 teaspoon garlic powder
1 red bell pepper, diced
2 tablespoons chili sauce
salt
2 tablespoons maple syrup

Steps:

Preheat the oven to 400 degrees. Put squash cut side down in a pan big enough to hold all of them and add 2 cups of water. Bake for 35 minutes.
Bring 3/4 cup of water to a boil in a small pot. When it boils, remove from heat and add the bulgur. Lid it up and set aside for 30 minutes to soften.
When there is about 10 minutes left on the timer start the stuffing. Heat a large skillet over medium heat. Remove soyrizo from it's plastic casing and add to the skillet along with the oil and cook for about 3-4 minutes until the soyrizo begins to brown. Sir in the garlic powder and bell pepper and cook for another 3-4 minutes until the pepper begins to soften. Take off the heat and add the bulgur, chili sauce and salt to taste.
When the squash is done, remove it from the pan and pour off the water. Place back in the pan this time cut side up and brush with the maple syrup and sprinkle with salt. Spoon in filling, then bake for another 10 minutes.

Nutrition Facts : Calories 154.2, Fat 2.6, SaturatedFat 0.4, Sodium 84.8, Carbohydrate 33.6, Fiber 5, Sugar 5.5, Protein 2.8