Stuffed Squash With Bulgur And Feta Recipes

STUFFED SQUASH WITH BULGUR AND FETA

This vegetarian dish can be prepared up to a day ahead; fill the squash halves with the cooked bulgur mixture, and then refrigerate, covered, until ready to bake.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 1h10m

Number Of Ingredients 7

Stuffed Squash with Bulgur and Feta image

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.

Ingredients

4 large summer squash (about 8 ounces each)
2 tablespoons olive oil
1 small onion, finely chopped
1/2 cup sliced almonds
Coarse salt and ground pepper
3/4 cup bulgur wheat
8 ounces feta cheese, crumbled, lemon wedges, for serving

SQUASH, FETA & BULGUR SALAD

Roast sweet butternut squash then stir through this rustic vegetarian dish with Greek cheese, spinach and coriander

Provided by Jennifer Joyce

Categories Lunch, Main course

Time 40m

Number Of Ingredients 10

Squash, feta & bulgur salad image

Steps:

Heat oven to 190C/170C fan/gas 5. Place the squash on a baking sheet and toss with the harissa and some seasoning. Roast for 30 mins or until golden and tender.
Put the bulgur wheat in a saucepan, cover with boiling water, then cook for 15 mins, drain and cool. Put half the lime juice in a small bowl and add the onion. Leave to sit for 5 mins, then add to the bulgur wheat along with the feta, cooled squash, coriander and spinach.
In a frying pan, toast the pumpkin seeds for 3-4 mins or until they start popping in the pan. Remove, chop 2 tbsp of the seeds and put in a bowl. Pour the rest over the salad. Add the remaining lime juice to the chopped seeds, with the oil, and seasoning. Mix and pour over the salad.

Nutrition Facts : Calories 676 calories, Fat 35 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 20 grams protein, Sodium 1.2 milligram of sodium

Ingredients

1 butternut squash , peeled, deseeded, cut into 3cm chunks
2 tbsp harissa paste
100g bulgur wheat
juice 2 limes
1 red onion , diced
3 tbsp crumbled feta cheese
1 tbsp chopped coriander
2 handfuls baby spinach , roughly chopped
50g pumpkin seed
3 tbsp extra virgin olive oil

CHEESY STUFFED SQUASH

This easy cheesy mince and squash recipe makes a fab family meal

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 50m

Number Of Ingredients 8

Cheesy stuffed squash image

Steps:

Heat grill to high. Place squash on a baking sheet, drizzle with 1 tbsp olive oil, season and pop under the grill. Cook for 15 mins, turn and cook 15 mins more until softened. Scoop out the fl esh, and chop.
Meanwhile, heat remaining oil in a pan over a high heat. Cook the mince for 10 mins. Mix in the purée, cumin and couscous. Add 100ml/3½fl oz water. Cover, remove from heat. Leave for 10 mins.
Tip in the squash with most of the cheese. Fluff up the couscous. Pile into the hollow squash. Top with remaining cheese and grill until bubbling.

Nutrition Facts : Calories 471 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 0.56 milligram of sodium

Ingredients

2 butternut squash , halved and seeded
2 tbsp olive oil
500g pack minced lamb
1 tbsp tomato purée
1 tsp ground cumin
100g couscous
100g goat's cheese or feta, crumbled
mint leaves, to serve (optional)

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Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
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Meanwhile, cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 12 to 18 minutes. Remove the pot from the heat and stir in the cranberries. Cover, and let the mixture steam for 5 minutes. Uncover and fluff the quinoa with a fork.

Stuffed Squash With Bulgur And Feta Recipes

STUFFED SQUASH WITH BULGUR AND FETA

This vegetarian dish can be prepared up to a day ahead; fill the squash halves with the cooked bulgur mixture, and then refrigerate, covered, until ready to bake.

SQUASH, FETA & BULGUR SALAD

Roast sweet butternut squash then stir through this rustic vegetarian dish with Greek cheese, spinach and coriander

CHEESY STUFFED SQUASH

This easy cheesy mince and squash recipe makes a fab family meal

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