This bulgur stuffed acorn squash is an easy vegetarian dish that's packed with flavour and healthy ingredients.
Heat oven to 400°
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.
Put squash halves cut side down on a parchment lined baking sheet. Bake until squash is fork tender, about 45 minutes.
During the last 5 minutes of roasting time, spread the walnuts alongside the squash to toast them.
Put bulgur and vegetable stock in a saucepan with a lid and cook according to package directions, usually around 15 minutes.
In a skillet, heat olive oil over medium high heat. Add onions and garlic, and cook until onions are soft, around 5 minutes.
Add cumin, coriander, and cinnamon to the onions and garlic, and cook, stirring, about 2 minutes.
Remove from heat and add cooked bulgur, chickpeas, pomegranate arils, parsley, lemon juice and zest, and walnuts. Stir to combine.
Spoon filling into squash halves and return filled squash to the oven and bake for 10 minutes.