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If you’re looking for a unique and flavorful stuffing recipe, look no further than this bulgur-stuffed acorn squash recipe. Sometimes more common dishes such as stuffed bell peppers or portobello mushrooms can get a bit boring. But with this vegan stuffed acorn squash, you can enjoy the sweet, creamy taste of roasted acorn squash with a bulgur-based, savory stuffing.
Not only does the acorn squash make this recipe unique, but I also use my own stuffing recipe with bulgur and other Middle Eastern ingredients. The combination of fennel, apples, and bulgur makes a delicious and healthy dish that is sure to please. And it’s easy to make!
What is Acorn Squash?
Acorn squash is a variety of winter squash that is typically yellow or green on the outside and has a soft, yellow inside. Also known as pepper squash or Des Moines squash, this squash is sweet, flavorful, and has a roasted nutty flavor. Its deep center also makes it perfect for stuffing! You can choose to add sweet or savory stuffing and add whatever your favorite ingredients are. They are also very healthy and contains plenty of vitamins and minerals.
How to Prepare Acorn Squash?
Preparing the acorn squash is very easy. You don’t need to peel the skin. All you need to do is wash it thoroughly and cut it in half. I cut it lengthwise and scoop the seeds out. But don’t throw them out! Acorn squash seeds can be very tasty. I like to make them sweet, and I brush them with olive oil and maple syrup and sprinkle them with some cinnamon and salt. Once they are seasoned, I roast them in the oven for about 35 minutes.
How to Make the Stuffing?
For the stuffing, I saute the onion and fennel with the seasoning. I only add cinnamon and some harissa for a bit of spice, but I am careful not to add too much. Then, I cook the stuff with the burglar. When it’s done, I wait a few minutes to let them cool, then mix the apples and the chopped Italian parsley. Whenever I make stuffing, I make much more than I need just because we love this stuffing so much. I always want to have extra for the next day! If you prefer only to make enough to stuff the squash, cut the recipe in half
What to Use Instead of Bulgur?
Bulgur is a whole grain that has a nutty taste and is slightly chewy. It is traditionally used in West Asian and Middle Eastern cuisine, such as in tabbouleh salad. If you don’t have bulgur in your local grocery store, you can substitute it with quinoa, faro, or even rice.
How to Serve Stuffed Acorn Squash?
You can enjoy stuffed acorn squash as a filling vegan meal, or you can even serve it as a side dish with other main dishes. For example, it can be served with some roasted carrots, mashed potatoes, cornbread, or even a meat dish such as chicken, pork, or beef.
Preheat the oven to 400 F. Mix the olive oil and maple syrup brush the acorn squash from the inside and top, then sprinkle with the salt and cinnamon roast in the oven for about 35 minutes until tender and caramelized.
Wash the burglar under cold water just to get rid of any dust.
In the meantime, add two tablespoons of the olive oil into a small pot and heat on medium-high heat, followed by onions saute for 3 minutes. Add the fennel saute for 3 minutes until they are browned and soft.
Add the washed burglar, followed by the cinnamon and the harissa mix, add 3 ½ cups of water, bring to a boil, lower the heat and let it simmer for 25 minutes.
When it’s finished cooking, open the lid, and let the steam out. Then add the cubes of apples, the chopped Italian parsley, and half of the pomegranate seeds.
Arrange the acorn squash on a platter and stuff them with the burglar stuffing; sprinkle more of the pomegranate seeds on top, and Enjoy!
|2 acorn squash (washed, cut lengthwise, and seeds taken out)|
|1 tablespoon olive oil|
|2 tablespoon maple|
|½ teaspoon cinnamon|
|½ teaspoon salt|
For the bulgur stuffing:
|2 cups bulgur coarse number #4|
|1 apple (peeled, cored, and cut into cubes)|
|1 fennel (chopped)|
|1 sweet onion (chopped)|
|½ cup Italian parsley (chopped)|
|½ cup pomegranate seeds|
|2 tablespoons olive oil|
|1 tablespoon harissa|
|½ teaspoon cinnamon|
|½ teaspoon salt|
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