Acorn Squash Stuffed With Bulgur Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
• Bake in preheated oven for 60 minutes, or until squash is very tender.

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.

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.

Steps:

• Preheat oven to 400 degrees. Place squashes, cut sides down, in a 9-by-13-inch casserole dish. Bake until tender, 35 to 40 minutes.
• Meanwhile, heat oil in a 4-quart pot with a tight-fitting lid over medium-high heat. Add ground beef, a pinch each cinnamon and nutmeg, and 1 teaspoon salt. Cook, stirring frequently, until browned and cooked through, 5 to 7 minutes. Transfer beef to a bowl or plate using a slotted spoon, keeping as much cooking liquid in the pot as possible.
• Add onion, and cook until slightly translucent, about 5 minutes. Add garlic, and cook until fragrant, about 30 seconds. Add remaining teaspoon salt and the bulgur, and stir to combine. Add water, and bring to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes. Remove from heat, and let stand, covered, for 5 minutes. Fluff with fork, and add reserved beef, the raisins, parsley, and pine nuts.
• Scrape out baked squashes, forming 1/4-inch-thick bowls, and fold flesh into bulgur mixture. Divide among squash halves, and return to oven. Bake until warmed through and tops are browned, 12 to 14 minutes.

Steps:

• 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.
• 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.
• Add bulgur and 2 cups water; simmer over medium heat until liquid is absorbed, 10 to 12 minutes (bulgur should still be slightly crunchy). Remove from heat; stir in feta.
• Mound bulgur mixture in reserved squash halves. Bake until squash is tender, 25 to 30 minutes. Serve with lemon wedges.