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Savory bulgur-stuffed acorn squash, roasted to perfection and garnished with fresh pomegranate seeds.
Type of Cuisine:
Mediterranean
Prep Time: 15 minutes.
Cook Time: 35 minutes
How Many Servings?
2-3 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 acorn squash (washed, cut lengthwise, and seeds taken out) | |
| 1 tablespoon olive oil | |
| 2 tablespoons maple syrup or honey | |
| 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 |
Preparation
1
Prep and Season the Acorn Squash
Preheat the oven to 400°F (200°C). In a small bowl, whisk together the olive oil and maple syrup. Brush the inside and top edges of each acorn squash half with the mixture, then sprinkle evenly with salt and cinnamon. Arrange the squash halves cut-side up on a parchment-lined baking sheet.
Preheat the oven to 400°F (200°C). In a small bowl, whisk together the olive oil and maple syrup. Brush the inside and top edges of each acorn squash half with the mixture, then sprinkle evenly with salt and cinnamon. Arrange the squash halves cut-side up on a parchment-lined baking sheet.
2
Roast the Squash and Prepare the Bulgur
Roast the acorn squash in the preheated oven for about 35 minutes, or until tender and lightly caramelized around the edges. Meanwhile, rinse the bulgur under cold water in a fine-mesh sieve to remove any dust or impurities.
Roast the acorn squash in the preheated oven for about 35 minutes, or until tender and lightly caramelized around the edges. Meanwhile, rinse the bulgur under cold water in a fine-mesh sieve to remove any dust or impurities.
3
Sauté the Onions and Fennel
While the squash roasts, heat 2 tablespoons of olive oil in a small pot over medium-high heat. Add the onions and sauté for about 3 minutes. Stir in the fennel and cook for another 3 minutes, until both are softened and lightly browned.
While the squash roasts, heat 2 tablespoons of olive oil in a small pot over medium-high heat. Add the onions and sauté for about 3 minutes. Stir in the fennel and cook for another 3 minutes, until both are softened and lightly browned.
4
Cook the Bulgur with Spices
Add the rinsed bulgur to the pot, followed by the cinnamon, harissa, and 3 ½ cups of water. Bring to a boil, then reduce the heat to low and simmer for about 25 minutes, until the bulgur is tender and has absorbed the liquid.
Add the rinsed bulgur to the pot, followed by the cinnamon, harissa, and 3 ½ cups of water. Bring to a boil, then reduce the heat to low and simmer for about 25 minutes, until the bulgur is tender and has absorbed the liquid.
5
Add the Fresh Ingredients
Once the bulgur mixture has finished cooking, remove the lid and let the steam escape. Stir in the cubed apples, chopped Italian parsley, and half of the pomegranate seeds until evenly combined.
Once the bulgur mixture has finished cooking, remove the lid and let the steam escape. Stir in the cubed apples, chopped Italian parsley, and half of the pomegranate seeds until evenly combined.
6
Assemble and Bake the Stuffed Acorn Squash
Spoon the bulgur stuffing into the hollowed centers of the roasted acorn squash, filling each half generously. Return the stuffed squash to the oven and bake for 10–15 minutes, until the squash is fully tender and the stuffing is lightly crisp on top. Serve hot, garnished with the remaining pomegranate seeds if desired, and enjoy!
Spoon the bulgur stuffing into the hollowed centers of the roasted acorn squash, filling each half generously. Return the stuffed squash to the oven and bake for 10–15 minutes, until the squash is fully tender and the stuffing is lightly crisp on top. Serve hot, garnished with the remaining pomegranate seeds if desired, and enjoy!