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Bulgur Stuffed Acorn Squash

This bulgur stuffed acorn squash is an easy vegetarian dish that's packed with flavour and healthy ingredients.

Course Main Course
Cuisine Mediterranean, Vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2
Calories 128 kcal
Author Colleen

Ingredients

  • 1 acorn squash
  • 1 cup whole grain red bulgur
  • 2 cups vegetable stock reduced sodium
  • 1 tbsp olive oil
  • 1 onion diced
  • 1 garlic clove
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp cinnamon
  • 1 can chickpeas 14 oz
  • 1 lemon juice and zest
  • 1/4 cup parsley chopped
  • 1/2 cup pomegranate arils
  • 1/4 cup walnuts toasted
US Customary - Metric

Instructions

  1. Heat oven to 400°

  2. Cut squash in half and scoop out seeds. Cut a small piece from the bottom of each half so the halves can stand upright when stuffed.

  3. Put squash halves cut side down on a parchment lined baking sheet. Bake until squash is fork tender, about 45 minutes.

  4. During the last 5 minutes of roasting time, spread the walnuts alongside the squash to toast them.

  5. Put bulgur and vegetable stock in a saucepan with a lid and cook according to package directions, usually around 15 minutes.

  6. In a skillet, heat olive oil over medium high heat. Add onions and garlic, and cook until onions are soft, around 5 minutes.

  7. Add cumin, coriander, and cinnamon to the onions and garlic, and cook, stirring, about 2 minutes. 

  8. Remove from heat and add cooked bulgur, chickpeas, pomegranate arils, parsley, lemon juice and zest, and walnuts. Stir to combine.

  9. Spoon filling into squash halves and return filled squash to the oven and bake for 10 minutes.

  10. Serve hot.

Nutrition Facts
Bulgur Stuffed Acorn Squash
Amount Per Serving
Calories 128
% Daily Value*
Sodium 15mg 1%
Potassium 902mg 26%
Total Carbohydrates 33g 11%
Dietary Fiber 5g 20%
Sugars 3g
Protein 3g 6%
Vitamin A 15.8%
Vitamin C 68.9%
Calcium 9.8%
Iron 10.8%
* Percent Daily Values are based on a 2000 calorie diet.